Beer too sweet, what would you do?

[Denny]

Ever think that the yeast didn't stop? Maybe they did their job and were done. If you repitch onto 'wort' that has no fermentables left, what is going to happen?

Yep, that's what I'm thinking, too.

 

[mewithstewpid]

Nothing really. It's a myth that won't go away.

really!

i never would have tried it, but i thought there was a thread on here exploring aeration vs olive oil and the fermentation was the same.

 

[mewithstewpid]

http://www.winning-homebrew.com/olive-oil.html

just did a quick google search im sure there is more out there. this blog says new belgium uses this method ???

 

[Denny]

http://www.winning-homebrew.com/olive-oil.html

just did a quick google search im sure there is more out there. this blog says new belgium uses this method ???

Not really. They treid it for yeast storage, not propagation or fermentation. They stopped using it after brewing one batch of Fat Tire. They found it had premature staling. I've seen one test of it at the homebrew level with a blind triangle tasting. The tasters overwhelming preferred the beers that didn't use OO.

 

[Molybedenum]

Not really. They treid it for yeast storage, not propagation or fermentation. They stopped using it after brewing one batch of Fat Tire. They found it had premature staling. I've seen one test of it at the homebrew level with a blind triangle tasting. The tasters overwhelming preferred the beers that didn't use OO.

The paper is here.

It doesn't really go into specifics about staling, however, the lack of oxygen introduced into the system would imply that staling was not an issue. They also found that the esther production was in line with what was actually desirable in beer.

It is specifically for yeast in storage, but the point there is that the yeast that takes up OO in storage doesn't need the O2 in solution in the wort in order to propagate correctly.