Data for Olive Oil vs. Aeration Experiment

30 Aug

Here is the fermentation comparison data for the olive oil experiment a few months back:

Comparative Sample Report – Olive Oil Experiment

9 Responses to “Data for Olive Oil vs. Aeration Experiment”

  1. Jeff Crane August 30, 2012 at 10:31 pm #

    Do you have any commentary about the results? And any noticeable differences in taste?

    • nevalogic August 31, 2012 at 4:42 pm #

      Jeff – if you look at the original post, there is some information about the sensory on the beers. Interestingly, there weren’t noticeable differences in either taste or fermentation performance on this first generation yeast. I think there will more of a noticeable difference if they yeast is reused over multiple generations, so that will be the next set of experiments.

  2. braukaiser August 31, 2012 at 3:31 am #

    Thanks for posting this.
    Even w/o the olive oil data, the experiment results show little difference between the 10 ppm DO and 5 ppm DO batch. This seems to suggest that wort oxygenation didn’t matter in your case. I wonder if this is because your initial yeast pitch was very healthy and likely full of sterol reserves already. I checked the initial post about the experiment and it did not mention how the yeast was propagated. Given that you are a yeast company I assume that you got it from your production propagators. Are they constantly aerating the yeast?

    Kai

    • nevalogic August 31, 2012 at 4:44 pm #

      Kai – Yes, I theorize the same thing. The yeast is constantly aerated during propagation and the yeast I used was pulled from already packaged vials. What I want to do (see above comment) is look at how this affects the yeast over multiple generations. This is where we will see more of a difference, as they are reproducing less healthy yeast without oxygen. It would be interesting to see how this carries over with the olive oil, as I don’t think that has been looked at yet. More trials to come!

  3. Michael Monterey September 25, 2012 at 2:21 am #

    Has anyone tried to emulsify the OOil with lecithin? Might it add some nutritive value & be less toxic than pure ethanol? if it seems a good bet, would it also be useful to add hydrogen peroxide to the emulsion? best of luck, intuition, and magic/serendipity.

    • nevalogic September 25, 2012 at 5:18 pm #

      I have not. That would be good to try!

  4. nevalogic September 25, 2012 at 5:20 pm #

    This came to me via email and I thought was fun and interesting!

    Been following the Olive Oil blog post with great interest since I’ve been using Olive Oil in my liquid yeast fermentations for a couple years now with great results. I even did a ‘tech talk’ for my homebrew club on the process using notes from Grady Hull’s paper in addition to anecdotal home and pro-brewer experiences from around the web.

    I offer my method for dosing as much for comedic purposes as for possibly useful information. Since the dosage rate in the New Belgium study was so small even in their large batch sizes, getting an accurate dose in a 5-gallon homebrew batch was practically impossible, so started looking around the house for something that may work. What I ended up using was a metal guitar string (very fine gauge) from my daughter’s un-used guitar, flaming the end of it, dipping an inch or so in Olive Oil and swirling that in my starter a few hours prior to pitching. The guitar string picked up a few very tiny droplets, and while probably still more than necessary (if the New Belgium dosage rate is considered optimal), was a smaller amount than say an eye-dropper would have dosed. A flamed sewing pin or needle would probably work well too, but getting that into the starter wort in a flask or narrow-necked bottle without dropping it could be tricky.

    All my beers fermented with this method have had quick, clean, full fermentations (on the high end of yeast attenuation range), so I can recommend the ‘flamed guitar string dosing method’ for getting Olive Oil into starters 🙂

    Cheers and looking forward to reading about future experiments!

    (Thanks Ryan Harmaning)

  5. M Monterey September 25, 2012 at 6:53 pm #

    Neva, Cool. Looking forward to the results 😛 Yum

  6. Lael September 30, 2013 at 11:57 pm #

    This is great! I’m looking into this – did you find any positive / negative impact on subsequent yeast generations?

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