SpanishCastleAle
Well-Known Member
I can't remember where I read it but from what I recall, your results are similar to others; i.e. the EVOO samples having a longer lag but then fermenting faster once it gets going.
I can't remember where I read it but from what I recall, your results are similar to others; i.e. the EVOO samples having a longer lag but then fermenting faster once it gets going.
Actually, they found an increased fermentation time and increased ester production from olive oil.
There's a section of that paper entitled "Analytical Analysis".
The olive oil test fermentation was 20% longer than the average aerated fermentation during that time period but it did attenuate completely. Both had good yeast viability.
The ester profile for the test in Figure 1 was higher than that of the control but not out of the breweries specifications for the brand.
Despite the increase in esters, the taste panel found no significant difference in the flavor of the non-aerated olive oil beer (shown below) despite the increase in acetaldehyde, ethyl acetate, isoamyl acetate, and ethyl hexanoate.
The results of the sensory panel are given in Figure 7. Again the test was rated higher in isoamyl acetate and sweetness but the differences were not statistically significant. Some esters such as ethyl hexanoate and ethyl acetate were actually perceived as being higher in the control. Based on the results shown in Figure 7, the goal of this study, which was to achieve a flavor match without aerating the wort, was achieved in this third test.
After three weeks warm storage the olive oil test was significantly less oxidized than the control. It was also perceived by the panel as retaining more of the fresh beer attributes such as ester and hop flavors (Figure 11). Overall the olive oil test was preferred to the control.
The only criticism I have of your set up is that I wish you also had 1 gallon of the traditional stuff, instead of 6 gallons. It's probably minor, but 6 gallons of wort doesn't behave exactly as 1 gallon does. Otherwise, I LOVE this idea! Thanks so much for doing this for all of us.
I posted quite early in this thread that there has already been a dissertation written on this technique and you should read it as opposed to wasting more time on experiments. The method works. Quite effectively, I might add.
how about just dipping a hop pellet in alittle olive oil then dropping that pellet into the carboy when you pitch the yeast
I'm not sure but I think that the attenuation rates are real due to the addition of Olive oil.
I'm trying to figure out how you came to this conclusion. All the beers finished at 1.012 including the no olive oil no aeration. So to me this means the olive oil didn't produce any better attenuation than doing nothing.
Sorry I might not have been clear. Buy attenuation rate, I was referring to how fast the beer fermented. In the batches that got olive oil they where at 1.012 at around day 5-6 where the other batches reached 1.012 around day 7-8.
You are right though that the apparent attenuation was the same for all beers at 75.9%
Denny said:Did you have a control to compare it to? I have to admit I'm skeptical unless someone splits a batch and tries it both ways. The only test I'm aware of that did that found that the OO batch tasted stale sooner then the non OO batch.
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