On their Yeastbuddy White Labs released analytical data from an aeration and olive oil experiment they made a while back:
What’s interesting to note is that there was no real analytic difference between the beers. I speculate that this is because the yeast already had enough sterol reserves. After all, they know how to grow yeast well.
Kai
Noticed this as well. I would have liked to see some sensory data on the sheets as well to see if there were any flavor, aroma, or mouthfeel differences between the olive oil vs. aeration.
Results of an OO vs. conventional aeration experiment at the homebrew level…
Thanks for the link, Denny.
It’s interesting in that there seem to be some subjective flavor differences between OO and O2 from the triangle tasting which are probably unlikely to appear in the analysis from White Labs.
It would be cool to see more data points than just the one triangle testing, but I’m not stepping up to the plate on that. Me = lazy.
I’ve used OO once or twice in starters. Can’t say that I’ve noticed it contributing anything either positively or negatively.