emart85
Active Member
Looking for some feedback on anyone who has tried this...
I've only read up a little on this so far... for a 5 gal batch, it sounds like less than a drop of olive oil could replace wort aeration. One thing I read indicated that a New Belgium study used 300 mL OO/4500 L yeast. So for a 5 gallon batch that uses ~1L starter, you'd need 0.06 mL olive oil... Tough to measure, but doable. That part makes sense to me, but is there a downside to this technique?
Has anyone tried this, and if so what was the effect on head retention? Effect on shelf life, if any? Anything else that was noticeably different with the final product?
This concept may seem silly for a 5 gallon batch, but I'm getting a business plan together to go pro and the savings could be significant for 200 gal+ batches if O2 could be replaced with OO. I'd like to test it out on a few pilot batches since it seems to be an attractive option.
I'd be interested to hear anyone's thoughts who has tried this. TIA!
I've only read up a little on this so far... for a 5 gal batch, it sounds like less than a drop of olive oil could replace wort aeration. One thing I read indicated that a New Belgium study used 300 mL OO/4500 L yeast. So for a 5 gallon batch that uses ~1L starter, you'd need 0.06 mL olive oil... Tough to measure, but doable. That part makes sense to me, but is there a downside to this technique?
Has anyone tried this, and if so what was the effect on head retention? Effect on shelf life, if any? Anything else that was noticeably different with the final product?
This concept may seem silly for a 5 gallon batch, but I'm getting a business plan together to go pro and the savings could be significant for 200 gal+ batches if O2 could be replaced with OO. I'd like to test it out on a few pilot batches since it seems to be an attractive option.
I'd be interested to hear anyone's thoughts who has tried this. TIA!