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Hi
New to Beersmith and wanted to find out if anyone is using olive oil instead of oxygenating wort?
Was given access to a great paper that extolls the virtues of using Olive oil from the the Director of Brewing Operations at Smuttynose, David Yarrington "My recommendation is to add the olive oil (literally one drop) into the starter right when you start your brew day. If you give it a few hours contact that will work great. Smack packs work fine as well, you'll just need to transfer the yeast slurry to another vessel and then add the olive oil."
Been using this with great success and looking to hear from anyone else doing this. Just finished a big Rye Double IPA with this method and the fermentation took a little longer but no issues. Kegging that fine beer soon.
New to Beersmith and wanted to find out if anyone is using olive oil instead of oxygenating wort?
Was given access to a great paper that extolls the virtues of using Olive oil from the the Director of Brewing Operations at Smuttynose, David Yarrington "My recommendation is to add the olive oil (literally one drop) into the starter right when you start your brew day. If you give it a few hours contact that will work great. Smack packs work fine as well, you'll just need to transfer the yeast slurry to another vessel and then add the olive oil."
Been using this with great success and looking to hear from anyone else doing this. Just finished a big Rye Double IPA with this method and the fermentation took a little longer but no issues. Kegging that fine beer soon.