olive oil "aeration"
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hoboscratch
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I used olive oil for a batch I brewed on Friday. I pitched Cali Ale yeast and OO right around 1:30p, and then got busy and never checked it till the next morning. Sitting at 62F, it was bubbling like mad. I don't have comments on the lag time but I did not aerate it in the usual sense. I'll post my attenuation when I have it.
I kegged the two olive oil beers last weekend and have been tasting them as they carbonate. Both have a much higher level of ethyl acetate (i.e. rubbing alcohol) than I would expect, given the high pitching rates and low fermentation temps. After double-checking the olive oil thesis (http://brewcrazy.com/hull-olive-oil-thesis.pdf), I found this little gem:
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Research has been done to investigate adding linoleic acid to wort prior to use but the result was a change in flavor quality due to an increase in the acetate esters. (pg 10)
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I missed this statement on the first read-through and assumed that adding olive oil to the wort would produce the same results as the author reported. After carefully reading it over, however, I see now that in the thesis work, the olive oil was only added to the "stored yeast" and not to the wort. I suppose this would be akin to adding olive oil to the starter, but at New Belgium they obviously didn't have to make a "starter". They were using harvested yeast that had been stored for about 72 hrs. The olive oil was added to this stored yeast 5 hrs before pitching into non-aerated wort.
One of these days, I'll try a split batch experiment with olive oil added to one of the starters about 5 hrs before pitching and report back. For now, though, I would not recommend adding olive oil directly to the wort in place of aeration.
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Research has been done to investigate adding linoleic acid to wort prior to use but the result was a change in flavor quality due to an increase in the acetate esters. (pg 10)
==============
I missed this statement on the first read-through and assumed that adding olive oil to the wort would produce the same results as the author reported. After carefully reading it over, however, I see now that in the thesis work, the olive oil was only added to the "stored yeast" and not to the wort. I suppose this would be akin to adding olive oil to the starter, but at New Belgium they obviously didn't have to make a "starter". They were using harvested yeast that had been stored for about 72 hrs. The olive oil was added to this stored yeast 5 hrs before pitching into non-aerated wort.
One of these days, I'll try a split batch experiment with olive oil added to one of the starters about 5 hrs before pitching and report back. For now, though, I would not recommend adding olive oil directly to the wort in place of aeration.
olive oil "aeration"
I was wondering why this wasn't being used if it were so promising. From what I heard New Belium chose not to use this in their brewing desipte the results in that study. Further, you'd think if it sorked so well everyone (Jamil, Strong, etc.) would re touting it like they do other fermentation techniques.
I would like to see how it works out with a starter though. I would try doing the comparison as starter on a striplate vs starter using olive oil and no stir plale.
On Friday 13 May 2011 12:08:42 pm you wrote:
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I would like to see how it works out with a starter though. I would try doing the comparison as starter on a striplate vs starter using olive oil and no stir plale.
On Friday 13 May 2011 12:08:42 pm you wrote:
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Randy Carris
Randy All the Time Brewing
Randy All the Time Brewing
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hoboscratch
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i had added mine to my starter so it will be interesting to see the difference...
edit: tho i did add it just a few hours before i pitched into my wort. i bet it would have the same effect as pitching directly into the wort.
edit: tho i did add it just a few hours before i pitched into my wort. i bet it would have the same effect as pitching directly into the wort.
Last edited by hoboscratch on Fri May 13, 2011 11:33 am, edited 1 time in total.
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hoboscratch
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I was drinking a large mug of this last night and usually I'm not one to sit and try to find flaws in my beer. I did catch some rubbing alcohol type flavors in one swig though. It was pretty much the last drink of the glass, so it had warmed up a fair amount, so perhaps that's why I didnt taste it right away. I will bring some to the next meeting for some more discerning palates to sample.
I'll bring both of my olive oil beers to the next meeting, too.
The acetate esters have really died down in the American IPA, but are still pretty horrible in the English Brown ale. I'm going to bring the nasty one up to room temp and let it sit for awhile longer. Maybe I'll run some experiments on it to see if I can fix the flavors post-fermentation (e.g. fining, more yeast, etc.).
The acetate esters have really died down in the American IPA, but are still pretty horrible in the English Brown ale. I'm going to bring the nasty one up to room temp and let it sit for awhile longer. Maybe I'll run some experiments on it to see if I can fix the flavors post-fermentation (e.g. fining, more yeast, etc.).