DerCribben
Well-Known Member
So, when I was brewing my newest batch of high gravity IIPA I remembered someone saying something about using olive oil as a yeast nutrient. This didn't sound bad so I went ahead and dropped 1/4tsp (without thinking) into my 6 gallon batch thinking, "hey, this isn't much but let's see what happens...". Afterwards I started reading around and found that a DROP of olive oil was too much for a 5 gallon batch and it was supposed to replace oxygen during the fermentation process. Did I just ruin my beer?