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
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Olive Oil instead of Oxygenation ???
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Perhaps a search on Oil might be productive?
Well, what do you know !!
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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.
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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.Kaskaskia Brewing Company
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Originally posted by KaskaskiaBrewAre 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.
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Originally posted by BrewHilo87I 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.
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Originally posted by BrewHilo87The half cup of oil went into a 90bbl batch of brown ale. Turned out awesome aside from the wait
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