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Old 02-10-2013, 07:44 PM   #261
luke2080
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Will keep the opinions here - but I've setup a thread for some possibly more formal testing, and a place to record feedback. If anyone bothers to read or help with the testing.

Let me know if you have feedback on the test results or process. If everyone on this thread did 1 or 2 batches/tests, it would go a long way.

 
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Old 02-10-2013, 09:10 PM   #262
MarcusKillion
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Olive oil beer ..yummy ! I also like a good tortellini basil mozzarella beer.

 
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Old 07-04-2013, 05:41 AM   #263
skullface1818
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If I might chime in...........

after a long history of having my stir-plated starters overflowing with foam, and looking at antifoam as a solution, I just thought "why not sue oil?"

after all it does destroy head retention.......and combining it with a stirplate can ONLY make the yeast even healthier.

so thats what I did. two drops into my liter starter, and no problems at all. the oil stopped the foam from ever being a problem from the beginning, and It also looks like I've made one hell of a strong healthy starter.

and I just plan on decanting most of the starter beer, so most of the oil will not be touching my finished product.

seems like a win-win to me.

 
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Old 07-04-2013, 01:20 PM   #264
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Quote:
Originally Posted by skullface1818 View Post
If I might chime in...........

after a long history of having my stir-plated starters overflowing with foam, and looking at antifoam as a solution, I just thought "why not sue oil?"

after all it does destroy head retention.......and combining it with a stirplate can ONLY make the yeast even healthier.

so thats what I did. two drops into my liter starter, and no problems at all. the oil stopped the foam from ever being a problem from the beginning, and It also looks like I've made one hell of a strong healthy starter.

and I just plan on decanting most of the starter beer, so most of the oil will not be touching my finished product.

seems like a win-win to me.
Left over oil should float on top of the liquid you are decanting anyhow.

 
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Old 11-13-2013, 04:11 AM   #265
Hanso
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http://sciencebrewer.com/2013/11/12/...ion-of-course/

Looking forward to the results here.
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Old 11-21-2013, 12:27 AM   #266
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Quote:
Originally Posted by Hanso View Post
http://sciencebrewer.com/2013/11/12/...ion-of-course/

Looking forward to the results here.
" Moreover, olive oil will not dissolve in wort and must first be dissolved in 100% ethanol. For any homebrewers reading this do not add a drop of olive oil to your beer. I had to weigh 1 gram of oil, dissolve it, and make a serial dilution until I had close to 0.1 ug/ml. Of this solution, I added 100 uls directly to the wort."

Has anyone else come across this? This is the first I've seen of this and no one else is talking about this. Where does this come from? The solubility of oil in water? This seems like an important part of testing this theory and I haven't seen it anywhere.

 
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Old 12-25-2013, 07:26 PM   #267
supersillyis
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the correct math from page 1 is .00833ml, not .083, and not .000083. 4500 * 8 is 36k, 300 / 36k gets the result. convert to weight and you have 7.75 milligrams, which can be measured reasonably accurately on a $60 milligram scale.

 
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Old 12-26-2013, 04:03 AM   #268
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I don't know where anybody is getting their math from with this. It's really simple, they made a little over 1 million bottles of beer. That means they made 100,000 gallons. Divide 100,000 by 20,000 and you get 5 gallons. Divide 300 ml by 20,000 and you get 0.015 ml.

 
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Old 12-26-2013, 04:48 PM   #269
Denny
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FWIW, I recently had a conversation with Grady Hull about this. The takeaway...the technique is intended for yeast storage, not propagation or fermentation. NB didn't like the results they got and no longer use the technique.
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Old 05-23-2014, 01:55 PM   #270
rottenpotato
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oil is not water soluable, so no, the oil will not mix with the wort but when you consider the extremely small quantities required, who cares?

 
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