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Old 01-06-2013, 06:02 AM   #11
pelipen
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Nov 2010
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Quote:
Originally Posted by JoeLindley View Post
Why the olive oil? Somebody has to ask...
Hot topic for awhile here:
http://www.homebrewtalk.com/f13/usin...-oxygen-47872/

 
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Old 01-06-2013, 03:26 PM   #12
bradjoiner
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One drop of olive oil is way too much.

 
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Old 01-07-2013, 02:06 AM   #13
Calder
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Ohio
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Quote:
Originally Posted by bradjoiner View Post
One drop of olive oil is way too much.
Agreed, it is more than needed. But when you say too much, it gives the indication that it is a problem. Please tell me what problem I should expect to have with 1 drop of olive oil?

 
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Old 01-08-2013, 03:12 PM   #14
Oldsock
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Quote:
Originally Posted by Calder View Post
Agreed, it is more than needed. But when you say too much, it gives the indication that it is a problem. Please tell me what problem I should expect to have with 1 drop of olive oil?
It doesn't take much oil to severely harm head retention. Is one drop enough to cause issues though? I don't know.

Another thought, over-oxygenation causes excess cell growth, could be another thing to watch for.
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Old 01-12-2013, 03:05 AM   #15
Calder
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Quote:
Originally Posted by Oldsock View Post
It doesn't take much oil to severely harm head retention. Is one drop enough to cause issues though? I don't know.

Another thought, over-oxygenation causes excess cell growth, could be another thing to watch for.
I would expect any excess oil would sit on the top, and when I rack to a secondary (which is the plan), most of it will be left behind. There is very little in there, just a few small spots on the surface.

It took 4 days for the yeast to get going. I hope the beer will be OK; everything was well sanitized, and airlock placed on and not disturbed. The intent was to try and get the Lacto going before the yeast. I guess it did as I planned, but I not sure if I want to do it again. I'll probably taste a sample when fermentation dies down to see what I have got, before putting it away for the next year

 
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Old 01-18-2013, 03:02 PM   #16
Oldsock
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Quote:
Originally Posted by Calder View Post
I would expect any excess oil would sit on the top, and when I rack to a secondary (which is the plan), most of it will be left behind. There is very little in there, just a few small spots on the surface.
I brewed a walnut brown ale, with toasted/ground walnuts in the mash. The was enough oil that the head retention on the finished beer was slightly worse than cocoa-cola. Significantly more oil, but I left a good 1/2 inch of beer behind to avoid taking the "floating" oil, and it still didn't work.
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Old 01-18-2013, 05:56 PM   #17
pelipen
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Oil is slightly soluble in ethanol due to the polarity of the molecules. Despite most of it floating, there is almost certainly an impact.

 
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Old 01-19-2013, 04:42 AM   #18
bovineblitz
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Mar 2010
Binghamton, NY
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Quote:
Originally Posted by dinnerstick View Post
points for spelling roeselare right, you have joined the hbt correct minority! i have a red ale w/ roeselare that is just over 6 months old, but started with neutral ale yeast. but i split it into 3 containers to age; 1 got the yeast cake, 1 got no yeast cake, and 1 i aerated the hell out of and left headspace. unfortunately i'm just not ready to sample them quite yet but i'll report back at some point!
Ooh, be sure to make a thread about that.

 
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Old 01-19-2013, 04:43 AM   #19
bovineblitz
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Mar 2010
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Quote:
Originally Posted by Oldsock View Post
I brewed a walnut brown ale, with toasted/ground walnuts in the mash. The was enough oil that the head retention on the finished beer was slightly worse than cocoa-cola. Significantly more oil, but I left a good 1/2 inch of beer behind to avoid taking the "floating" oil, and it still didn't work.
I brewed a 1gal beer with 2 pounds of peanuts, and head retention was pretty good.

I'm not convinced.

 
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Old 01-19-2013, 09:01 AM   #20
dinnerstick
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utrecht, netherlands
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Quote:
Originally Posted by bovineblitz View Post
Ooh, be sure to make a thread about that.
in another 6 months, i promise i will!

 
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