[dhacker]

I can't see why it has to be either or . . .

In addition to aeration, I think I'll add a drop in my starters from now on. I have it, it won't cost anything additional, and apparently it won't hurt. So what the hey?

If, on the other hand, it does in fact improve the health and viability of the yeast, then I'm benefiting.

 
 

[denny]

Here's a link to the results of the only homebrew level test I know of that has been done on this...

http://hbd.org/discus/messages/43688/45581.html

[weazletoe]

Guess what has two thumbs and isn't curious enough to....

THIS GUY!!!     (laziness has a lot do with it too.)

[denny]

Guess what has two thumbs and isn't curious enough to....

THIS GUY!!!     (laziness has a lot do with it too.)

Um, Barry, we call that "pragmatism", not laziness.....

[makemehoppy]

I believe the idea of using the olive oil was to avoid the need to introduce oxygen into the wort. The hope was to increase shelf life. So far this has not been a problem with my homebrew as I've never had any around after more than 3 months.

[weazletoe]

So that's what pragmatic means! SWEET!!! 

[theDarkSide]

Olivge Oilg - ar gug gug

Worst Popeye impersonation to date...

From reading this forum, I not sold on the olive oil trick...I guess I'll keep shaking the caroby.  Besides, when else would I get my exercise.

[nyakavt]

Here's an update for me, my latest lager has taken over 3.5 days to start bubbling in anger.  I may have underpitched a bit (~100 mL of harvested slurry), but there was also very little air introduced in the transfer from kettle to fermenter, and no stir plate this time.  I remember reading about a slower fermentation when OO was the sole method of aeration.  This seems excessively slow.  Trying the mix stir or stir plate next time could give some valuable data, but since the pitching rate is changing too I don't know how valid a comparison this will make.