Home Brew Forums > Home Brewing Beer > General Techniques > Using Olive oil instead of Oxygen
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Old 12-19-2011, 09:24 PM   #111
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yes, that is gooood advice. I have done 2 and 3, acctually added trappist high gravity, becuase I bought the wrong yeast to start, but no harm in taking it to THAT yeast's max and then adding WLP099 right??

Certainly going to buy an O2 setup, and get a reading on my fermentation temps, I bet it was a little low, I am turning my thermostat up a bit :-) good an excuse as any right???, I used the only bucket without an LCD thermometer on it (can't wait to get a "Beer Bug")

Just curious where you found out about the "beer bug". a co-worker of mine works at that company. didn't think it was near production.


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Old 12-19-2011, 09:30 PM   #112
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Originally Posted by Brad1775 View Post
yes, that is gooood advice. I have done 2 and 3, acctually added trappist high gravity, becuase I bought the wrong yeast to start, but no harm in taking it to THAT yeast's max and then adding WLP099 right??

Certainly going to buy an O2 setup, and get a reading on my fermentation temps, I bet it was a little low, I am turning my thermostat up a bit :-) good an excuse as any right???, I used the only bucket without an LCD thermometer on it (can't wait to get a "Beer Bug")
At this point I would do what ever it takes. Sure, it may taste a bit "bread-y" but throwing it out is bad too. I once had a batch stick so badly that I took the entire batch and reheated it to about 50C/180F. I was just at the end of the rope here. So, I cooked the yeast to death then re-pitched again. I added two yeast packs and one yeast nutrient and I shook the hell out of my conical fermenter.
Miracle that it actually worked. I can't say it was the best beer I ever drank but it was passable.

I named it Resurrection Ale. I hope I never have to do it again.


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Old 12-31-2011, 07:37 PM   #113
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In the end it restarted pretty quickly, I just added the high gravity yeast, and some sugar, but forgot that I hadn't checked the gravity when it stalled.... it was fine in the end, I haven't finished primary, let alone the several months of secondary, but.... this should be some awesome beer.
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Old 08-21-2012, 01:25 AM   #114
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Okay, I am violating several rules, here. First, this is an old and moldy thread. Second, I'm a distiller, not a brewer. And third, I have no experience in any of this.

That being said, what theeeeeee crap are you guys talking about? I joined just now to simply post about this issue because what is being discussed is just out in the ozone. Anyone ever read the ENTIRE masters thesis by Hull? He wasn't adding OO to the entire wort; he said-
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The purpose of this research was to compare the effects of adding olive oil to storage yeast vs. traditional wort aeration. The theory is that the oleic acid in the olive oil will provide the UFAs necessary for yeast growth and proper fermentation, eliminating the need for wort aeration.
That means pre-treating the yeast slurry with oleic acid, replacing the typical process of aerating the entire wort, and thereby improving the resistance to oxidative staling.

This entire thing about micrograms of OO is just pathetic. If anyone ever bothered to read and understand his paper, and I quote-
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Due to the variation in yeast slurry thickness the amount of olive oil used was based on the total number of cells instead of mg / L of yeast. In the 360 hl batch the olive oil was added to the yeast at a rate of 1 mg / 67 billion cells pitched (15 mg olive oil / L of yeast assuming a count of 1 billion cells / ml). In the 720 hl trial the concentration was increased to 1 mg / 50 billion cells and in the 2100 hl trials the concentration was increased again to 1 mg / 25 billion cells. Aside from the changes previously mentioned with aeration, olive oil addition and fermentation size, all other aspects of production were carried out identically for both the tests and the controls.
What part of this thesis scales down to micro milliliters per 5 gallon batches? His final (successful, btw) ratio was 1 mg per 25 billion cells of pitched yeast. A five gram packet of dried yeast has 90 billion active yeast cells. If you didn't even grow a starter, that is still 3.6 milligrams of olive oil (or 72 normal drops) per liter STARTER. This whole micro-pipette, micro-milliliter discussion is off the charts. And the kicker is that Hull was scaling UP his experiment from many papers that dealt with <1 liter experiments with oleic acid and ergosterol supplementation.

No wonder that experiments with microliters of OO are anecdotal, that is just silly. Try a milliliter or two with a liter starter (not to mention a 20 liter wort) and you might get close to actually testing Hull's hypothesis. And, btw, his results were that a fully qualified panel of expert tasters found his OO batches the same, or slightly better, than the control. Screw you who say that there isn't any scientific evidence. Impanel your own expert tasters to disagree.

As for the claim that if it worked, they would still be using it, you have to read the ENTIRE paper. The drawback wasn't that it didn't work, or that it negatively affected flavor, but that it took slightly longer to attenuate. In the end, economy of production ruled that it wasn't worth the extra fermentation time, not that it didn't accomplish what it set out to do, and that was to stabilize flavor by replacing initial oxidation of the wort.

Reason: removed one letter for grammar
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Old 08-21-2012, 01:32 AM   #115
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I agree with your dissertation. That is part of the reason why it died a long ago.
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Old 08-21-2012, 02:03 AM   #116
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I agree with your dissertation. That is part of the reason why it died a long ago.
And that is why I am Don Quixote. And why I prefer rum to ergosterol.
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Old 08-21-2012, 03:31 AM   #117
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Cheers Don mogur,

I have never understood why this topic is so emotional. The debate has often been ignorant and irrational. Itís refreshing that someone actually read the paper and the thread. People react viscerally to the idea of oil in their beer, even if itís in the starter and itís completely metabolized.

I routinely add 5-6 drops of oil to a half liter starter and it seems to help. Itís not huge, but I donít see a downside. This is in addition to the aeration from glugging into the carboy through a funnel.

When this first came to my attention years ago, I did two test batches. The olive oil batch had less of a peak in the fermentation. Less high krausen but finishing out about the same time.

Hopefully we can revisit this without the bias. Probably not.
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Old 09-28-2012, 09:06 AM   #118
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I liked what mogur said, but a mL of olive oil would weigh 920 mg, so at a rate of of 1 mg / 25 billion cells, even 200 billion cells would have you using less than 0.01 ml, so while isn't isn't micro milliliters, it is still microliters. Maybe a quick spray of olive oil cooking spray would do the trick, just not sure about how the soy lecithin and propellant would affect things.
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Old 09-29-2012, 03:57 AM   #119
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I liked what mogur said, but a mL of olive oil would weigh 920 mg, so at a rate of of 1 mg / 25 billion cells, even 200 billion cells would have you using less than 0.01 ml, so while isn't isn't micro milliliters, it is still microliters. Maybe a quick spray of olive oil cooking spray would do the trick, just not sure about how the soy lecithin and propellant would affect things.
I didn't read the whole thread, so the information may be there, but they say, if you dip the end of a toothpick in a drop of oil, and then dip the toothpick in the beer, you have added too much.
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Old 09-29-2012, 05:57 PM   #120
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>.I didn't read the whole thread, so the information may be there, but they say, if you dip the end of a toothpick in a drop of oil, and then dip the toothpick in the beer, you have added too much.

So what if you add an "extra" fraction of one drop. Assuming it's not infected, what possible harm can it cause?


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