Aeration / Olive Oil / Efficiency

[bkov]

the oil would get just as much into the wort from a hop pellet then it would from a metal skewer dipped in

 

[z987k]

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.

 

[Bsquared]

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%

 

[Haputanlas]

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%

Bsquared,

Have you pursued this any further? I'm trying to assess how many people actually do this on a regular basis.

One of my brew buddies has done this for a long time, but I'm still a little bit skeptical. I might try one of my own tests to see what I can come up with.

One of the concerns I see with the test above is the amount of oxygen that was absorbed from transferring the wort from the brew pot to the fermenter. Might be interesting to transfer into a fermenter that already has a nice C02 blanket to confirm that there is no oxygen at all for the yeast to work with.

 

[crushingblackdoom]

I've done it. It works. It's weird, for sure. I burned a safety pin white hot, wiped it clean with alcohol, dipped it in some EVOO, shook it off, dipped just the tip of the pin into my wort, and made a couple of good beers. Just sayin'.

 

[Denny]

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.

 

[crushingblackdoom]

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.

I have not done a side by side. Sometimes I use oo, mostly I just use my stick blender to foam up the wort. If anything, I think I'm getting over-attenuation. Maybe too much oxygen...

 

[Denny]

Or maybe a miscalibrated thermometer. More likely IMO.

 

[ak-71]

Would be interesting to see a 1 gal non-aerated/no-starter version to see if any of that needed with this pitch rates