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Olive Oil

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dawson:
I hope people aren't sick of the olive oil issue, but it's new to me.
Why wouldn't you put in the tiny drop of olive oil towards the end of the boil?
Is uncooked olive oil free form bacteria?
Any thoughts?

weazletoe:
  Olive oil is the only way I aerate, and I have great success. I put a small drop right in the fermentor, just before I putch. Love the stuff. Simple, and cheap.

denny:

--- Quote from: weazletoe on February 18, 2010, 08:44:37 AM ---  Olive oil is the only way I aerate, and I have great success. I put a small drop right in the fermentor, just before I putch. Love the stuff. Simple, and cheap.

--- End quote ---

So, have you tried to split a batch and OO one part but not the other?  Otherwise, how do you know it's working?

bluesman:
Here's a gigantic thread on this very subject from another forum authored by the one and only...never lonely Weazletoe.

http://forum.northernbrewer.com/viewtopic.php?f=1&t=54757&hilit=+olive+oil

bearcat:

--- Quote from: bluesman on February 18, 2010, 10:53:44 AM ---Here's a gigantic thread on this very subject from another forum authored by the one and only...never lonely Weazletoe.

http://forum.northernbrewer.com/viewtopic.php?f=1&t=54757&hilit=+olive+oil

--- End quote ---

Thanks Blues... my head really hurts now....I need one / couple of those BVIP's and contemplate what was just read.   Haven't forgot about sending the recipe creator some either... just slipped and put too much bourbon in and am waiting for it to mellow out. 

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