Someone told me you could pour some oil into a half full carboy to create a barrier from the oxygen as it floats on top. This is either really ingenous or could be horrible. Is there such a method and if so what oil would be best to use. I could see it being handy for a half full 6 gallon bucket or something.
Oil for aging
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If you're curious, pour a glass half full of beer, add some oil (olive? canola? definitely not motor) over the top, then dip a straw in under the oil and have a taste!
I was thinking more of a grapeseed oil or some really processed oil that didnt transfer much taiste. Id assume flaxseed or sesame would be a no no. Plus it isnt sterile so it would be short term. Just to avoid vinigar. I always keep a few extras of every size down to 750ml n 200ml bottles so i dont have this issue. I was just curious.
My two cents on oil in mead, NOT a good idea, nor would I recommend it to anyone.
However, putting a thin film of oil over the liquid in your airlock ABSOLUTELY slows the evaporation of the liquid in the airlock.
However, putting a thin film of oil over the liquid in your airlock ABSOLUTELY slows the evaporation of the liquid in the airlock.
BYO has an article that used oil to aerate the brewers wort. https://byo.com/article/olive-oil-aeration/
I think Brulosophy also did an experiment using oil https://brulosophy.com/?s=oil+for+aeration
No search results for oil as a oxygen trap though.
I think Brulosophy also did an experiment using oil https://brulosophy.com/?s=oil+for+aeration
No search results for oil as a oxygen trap though.
505-Brewer
Well-Known Member
While your at it bury the carboy up to the neck in sand to protect it from light 
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Someone told me the earth was flat and the moon landing was faked....
....Thanks @505-Brewer , science informs us that is a great strategy for light protection and to take it further; Go geo-thermal on temp-control and look up the depth of your local temps on descent to the frost-line and dig deeper. Where I am you get 58° at 5' under...one could put a long and large tube over the carboy mouth to raise the airlock to the surface.
Okey its turned into a reddit conversation. I probably could have looked it up to avoid dog pile of dick comments. Way to make me feel welcome in the comunity. Its cool theres more than just you here. Pardon me for being less educated in a perticular field you are.
Sunflower oil, perhaps? Logically, one can see why it might work but I have never seen it mentioned before. I wouldn't do it, fat is usually bad in beer, would probably be a nuisance cleaning the vessel afterwards too.
OP posted in mead forum, not that the results would be much different between mead and beer. I probably wouldn’t use oil. I think the harm is greater than the potential good.
Sometimes these threads take on a life of their own, while often tongue in cheek, I can see the uselessness of the comments. The community is generally well intentioned. Hang in there, and please don’t let this dissuade you for asking questions.
Sometimes these threads take on a life of their own, while often tongue in cheek, I can see the uselessness of the comments. The community is generally well intentioned. Hang in there, and please don’t let this dissuade you for asking questions.
Personally, I wouldn’t do it. If you have a CO2 tank, drop the line into the carboy before adding your mead, and crack the valve for a few seconds.
I like the idea of adding oil to the airlock. I’ve not tried it, but my next batch that I’m gonna age, I will.
I like the idea of adding oil to the airlock. I’ve not tried it, but my next batch that I’m gonna age, I will.
No i apologize. I joined up because i had a health scare possibly related to brewing and i took my fear on that conversation and projected it into this one. Its a brewing forum of couse there are going to be jokes. I just wasnt receptive when i read them and gave a knee jerk response. I am having a good experince here i just over reacted.
terrybond, I don't think anyone is trying to be a jerk to you directly, we often take something and run with it. The two articles I mentioned are a place to start, but as I mentioned they are about aeration of the wort not air locks. Your best bet is to go with the standard fair, a small bubbler type air lock or a hose to a bucket (I use the later since I have had plugged air locks and they are no fun).
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The Romans used a “thick layer of olive oil” to protect their wine when they shipped it in clay amphorae, according to several google sources. It should work with beer, but it might not be cost-effective at the carboy scale and modern olive oil prices. Oil also has very negative head retention properties.
505-Brewer
Well-Known Member
Well. I was joking. Sorry if it upset you. I think the O2 bit is overplayed. If you fermented half full carboy then O2 will get scrubbed out. Purging with CO2 will be fine. If no CO2 tank then rack early transferring some yeast slurry with it will also work.
Oil should work but with my luck I’d end up with an emilsion and then need a cetrifuge.
Oil should work but with my luck I’d end up with an emilsion and then need a cetrifuge.
BayerischBier
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We have done butter, especially yak butter, on the tea/soup when in the mountains... stays hotter plus more carbs... .
but oil on aging beer??
purge the carboy with CO2 should be enough and clean.
but oil on aging beer??
purge the carboy with CO2 should be enough and clean.
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