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Thread: Olive Oil instead of Oxygenation ???

  1. #1
    Join Date
    Sep 2011
    Location
    Brush Prairie, Wa. USA
    Posts
    6

    Question Olive Oil instead of Oxygenation ???

    Has anyone other than New Belgium had any experience with adding Olive Oil to wort instead of oxygenating it ?? If so, what were your results/opinions. Thanks

  2. #2
    Join Date
    Oct 2010
    Posts
    189
    There are other threads on this subject, search for them, plenty of useful info.

  3. #3
    Join Date
    Mar 2006
    Location
    Hardy, VA
    Posts
    160
    I believe Olive is spelled wrong in the origional (and very informative) thread so it might be difficult to search for.

    el

  4. #4
    Join Date
    Jan 2009
    Location
    Florence, Oregon, USA
    Posts
    350
    Perhaps a search on Oil might be productive?

    Well, what do you know !!

    http://www.probrewer.com/vbulletin/s...&highlight=Oil
    Scott Maurer
    Brewer, making the best beer I can
    Just Off North Jetty Road, (in my Barn)
    Florence, Oregon

  5. #5
    Join Date
    Jan 2012
    Posts
    10

    check this out.

    This study was extremely helpful. New belgium in Coloroado did some work with CSU and heres what they found. We tried it out. Works great!!

    http://www.brewcrazy.com/hull-olive-oil-thesis.pdf

  6. #6
    Join Date
    Jan 2012
    Posts
    10

    whoops

    I didn't see "anyone other then new belgium"


    We tried it at hawaii nui brewing in Hilo. It took a longer to take off (2 1/2 days) but overall attenuation was good and we didn't notice any signifigant off flavors in the beer.


    FYI we went back to oxygen simply because we're a production brewery with limited tank space and the extra time just didn't work for us. We would use 1/2 cup per 30lbs of yeast we harvested.

    Hope this helps.

  7. #7
    Join Date
    Sep 2010
    Posts
    80

    Seems like tiny amount of olive oil

    Are those numbers really that low? Looking at my calculations, for a 10bbl batch with a 1.050 sg, you'd want close to 11,000 billion yeast cells and they say to use 1mg of olive oil/ 67 billion yeast cells. That would be about 164mg (.164g) of olive oil for a 10bbl batch. I also looked up the weight of olive oil and it came up with about 4.5g/tsp. So for a 10bbl batch, would you really only use .036 tsp?? How in the hell do you even measure that small of an amount or are my numbers all jacked up? I also converted the olive oil to ml and it came out to about 0.18ml. I guess I could always get a 1ml pipette and use that but it seems like a tiny amount of olive oil compared to the batch size.
    Jared Kueker
    Kaskaskia Brewing Company

  8. #8
    Join Date
    Oct 2010
    Posts
    189
    Quote Originally Posted by KaskaskiaBrew
    Are those numbers really that low? Looking at my calculations, for a 10bbl batch with a 1.050 sg, you'd want close to 11,000 billion yeast cells and they say to use 1mg of olive oil/ 67 billion yeast cells. That would be about 164mg (.164g) of olive oil for a 10bbl batch. I also looked up the weight of olive oil and it came up with about 4.5g/tsp. So for a 10bbl batch, would you really only use .036 tsp?? How in the hell do you even measure that small of an amount or are my numbers all jacked up? I also converted the olive oil to ml and it came out to about 0.18ml. I guess I could always get a 1ml pipette and use that but it seems like a tiny amount of olive oil compared to the batch size.
    Yes I believe those numbers are right. I've heard that for homebrew batches you basically just want to dip a needle in oil, let it drip off any excess oil and then dip the needle in the wort, and even then the amount of oil is way more than you need. Any significant amount of oil in your wort will destroy head retention.

  9. #9
    Join Date
    Oct 2010
    Posts
    189
    Quote Originally Posted by BrewHilo87
    I didn't see "anyone other then new belgium"


    We tried it at hawaii nui brewing in Hilo. It took a longer to take off (2 1/2 days) but overall attenuation was good and we didn't notice any signifigant off flavors in the beer.


    FYI we went back to oxygen simply because we're a production brewery with limited tank space and the extra time just didn't work for us. We would use 1/2 cup per 30lbs of yeast we harvested.

    Hope this helps.
    You used 1/2 a cup of oil???? I think it is no small miracle that you actually got beer as the end product instead of barley cookies or something of that nature, never mind the 2 1/2 day wait.

  10. #10
    Join Date
    Jan 2012
    Posts
    10

    Talking The beer was still delicious

    The half cup of oil went into a 90bbl batch of brown ale. Turned out awesome aside from the wait

  11. #11
    Join Date
    Oct 2010
    Posts
    189
    Quote Originally Posted by BrewHilo87
    The half cup of oil went into a 90bbl batch of brown ale. Turned out awesome aside from the wait
    Huh, well that is interesting to now that even such a large amount still didnīt really affect the beer. I think you used over 100 times the required amount!

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