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Old 10-01-2012, 05:00 PM   #131
Denny
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Quote:
Originally Posted by Wynne-R View Post
Denny do you happen to know the conditions on that experiment? All I could find is ‘OO vs 02'. How much oxygen? How much oil? Any incidental aeration? What kind of beer?

If they were going with the nonsense with the toothpick it would be way different than a couple of drops.

Also not sure what sort of flavor ‘clean’ is.
I think Vance covered that in earlier posts, but I'm not certain. You could certainly contact him and ask for details. I have a fair amount of confidence in his experimental techniques, though.
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Old 10-01-2012, 05:41 PM   #132
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Thanks Denny for the quick response. I‘m not trying to impugn your buddy.
I just can’t evaluate the conclusion without knowing what the question was.

In the original Brady Hull experiment, the more oil was used the better it worked up to 1mg/L. He suggested even more might be better. The beer tasted better and had more flavor stability after three weeks at room temperature.

Here’s a link to the original thesis for readers not in a coma from this really long thread.-http://www.haandbrygforum.dk/gallery/albums/userpics/10002/Olive-oil-thesis.pdf

 
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Old 10-01-2012, 05:43 PM   #133
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Didn't they only use OO for yeast storage, not propagation?
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Old 10-01-2012, 05:47 PM   #134
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This is interesting....http://forums.morebeer.com/viewtopic...218107#p217847

From an email from New Belgium....

"To translate that into a 5 gallon size, you would need to measure about 0.0000833mL of olive oil. For any practical purpose, that is much too small an amount to accurately measure out. You could fudge and just add the tiniest imaginable drop to the yeast you have, but you'd be over-dosing the oil by thousands of times the required amount, and run the risk of having zero foam retention. Not a good compromise in my opinion."
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Old 10-01-2012, 06:02 PM   #135
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Quote:
All controls were aerated in-line, with micro filtered compressed air, in excess of
saturation for the entire duration of the transfer according to the breweries standard
operating procedures. The tests were not aerated. For the test fermentations, olive
oil was added to the yeast in storage tanks five hours prior to use and the amount
added increased with each trial.
What Hull did was no air or oxygen for the oil batches. The people on this forum that have reported success with oil are aerating the wort somewhat through normal handling. It occurs to me that might be the best of all possible worlds. We could reduce staling and still have healthy happy yeast without all that shaking and bubbling.

Just wondering where Vance was on that spectrum and if he fell for the toothpick hooey.

Yup, that’s where toothpick hooey started. He made a mistake, it should have been .083 mL, about two drops.

 
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Old 10-01-2012, 06:26 PM   #136
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I'll try to contact Vane and see if he'd like to participate in this conversation. May take a few days (weeks!).
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Old 11-08-2012, 06:20 PM   #137
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I've tried one or the other but they suggest using both to boost the ppm of O2 for us shakers

 
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Old 11-10-2012, 09:14 PM   #138
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Old 11-19-2012, 05:59 AM   #139
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I used a quick spray of olive oil for a yeast starter I made as well as the batch I used it in today: http://www.homebrewtalk.com/f12/8th-...e-malt-368703/

My OG was 1.080 and Wyeast recommends adding oxygen for an OG above 1.064. Nothing to compare it against, but we'll see how low my FG gets.

 
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Old 11-19-2012, 05:00 PM   #140
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With no control for comparison, how will you know it's effective?
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