Anyone have experience with combining olive oil and a bit of crude aeration when pitching the yeast?
I often carboy-shake my lower gravity ales (<1.045) simply because it's easy. When I move the carboy around on one of those potted plant rollers, getting a sustained, cascading slosh is no trouble.
Well I thought I'd combine that carboy shaking with a drop of olive oil to service a higher gravity wort (1.075). Super easy but is there sufficient aeration or benefit to combining the two practices? Of course just getting and using an O2 canister, valve and stone wouldn't be too tough but I do like the lo-tech approach.
Experience with or an informed opinion regarding? Thanks and cheers!