FlyGuy
Well-Known Member
Has anyone had any successes (or failures) using New Belgium Brewery's technique of using olive oil instead of oxygen for 'aerating' your beer? I have a good oxygenation system that works well for me, so I am not looking to replace it. But I was thinking that olive oil (OO) might be very useful to add later in the fermentation (say 24 hours after pitching the yeast) of a high gravity brew where it is hard to get enough oxygen (O2) into the wort. Some recommend another round of oxygenation 12-36 hours after pitching, but there is always a danger that adding O2 after fermentation begins will lead to staling in the beer. That would not be a risk with OO. And if OO works as well as O2 like some claim, this might be a perfect solution.
BTW, did anyone notice that OO = 2O, which is very similar to O2???? Hmmm..... coincidence???? :cross:
BTW, did anyone notice that OO = 2O, which is very similar to O2???? Hmmm..... coincidence???? :cross: