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Old 05-25-2011, 12:20 AM   #1
Nov 2009
Dallas, Texas
Posts: 844
Liked 22 Times on 19 Posts

I'm reading Yeast A PRactical Guide to Beer Fermentation. On page 77 they talk about adding 1 mg olive oil to 25 billion cells of yeast a few hours before fermentation. The idea behind this is to not have to aerate your wort. I wonder what the oil would do to the head retention of the beer. I thought any oil would hurt that dramatically.

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Old 05-25-2011, 12:23 AM   #2
noggins's Avatar
Sep 2010
San Antonio, Texas
Posts: 783
Liked 124 Times on 87 Posts

read this thread when you have a bunch of time to kill:

basically, it's a lot easier to just shake your wort, rather than risking ruining it.

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Old 05-25-2011, 12:23 AM   #3
Apr 2009
Posts: 1,093
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i have NO idea, but if i was going to try that (on a 5 gal batch) i'd fill the carboy to the TOP, and hope that the crown and fermentation pushed it up and OUT!
-I'm not getting older, but the floor is getting further away.

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Old 05-25-2011, 01:21 AM   #4
Dec 2010
Langley, BC
Posts: 934
Liked 24 Times on 23 Posts

Coles Notes: Seems to work just as well as aeriation, but given the small volumes of wort we are dealing with (~20L), we cannot measure that precise. Even if you used a milligram scale at work, more would stick to the side of the cup than you would use in total.

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