Episode 13 - Olive Oil and Black Man

drew's picture

Another episode and this time we're here with Olive Oil results!

In the pub, we talk our "plans" for Homebrew Con in Baltimore in June - a live Q&A, a Troubleshooters Corner, Book Signings and more! We talk some gluten free barley, a new name for an old country and why some trademark fights make us sad.

A new room is added to the house as we sit down in the library to discuss the imminent release of Homebrew All-Stars! 

Then to the lab where Marshall joins the guys as they discuss the IGOR's results of their Olive Oil vs. No Aeration efforts. Can you use Olive Oil to cheaply replace aeration?

We go to Dallas where Drew talks with Barrett Tillman of both Black Man Yeast and Deep Ellum Brewing Company about his experiences as a brewer, his love of all things sour and funky and why he decided to start a mini-yeast company. 

After that, we're off to the books as we try and answer more listener questions.

Drew adds a quick tip about immersion circulators and brewing

Lastly, the guys hit the kitchen as Denny offers some sourdough advice and Drew deals with a bunch of nut sacks. 

Episode Links:

Episode Contents:

00:00:00 Our Sponsors

00:03:44 Theme, Intro and Feedback

00:06:21 Beer Life from the Experimental Brewing Pub

00:19:57 The Library - Homebrew All-Stars

00:26:57 Casa Verde Labs - Olive Oil vs. No Aeration

00:51:08 The Lounge - Barrett Tillman

01:39:13 Q&A wth Denny & Drew

01:51:21 Quick Tip - Immersion Circulator

01:53:01 Something Other Than Beer - Sourdough, Nuts

01:59:41 Question of the Week, Wrap up and Coming Attractions

This episode is brought to you:

American Homebrewers Association

BrewCraft USA Craftmeister NikoBrew PicoBrew

Wyeast Labs

Interested in helping Denny and Drew with the IGOR program (aka help us run experiments!) - contact them at [email protected]. We want more Citizen Science!

In the meanwhile, subscribe via your favorite podcasting service (iTunes, etc). Like our podcast, review it - talk it up! If you have comments, feedbacks, harassments, etc, feel free to drop us a line at [email protected]. Follow us on Facebook (ExperimentalHomebrewing) or Twitter (@ExpBrewing). If you have questions you'd like answered in our Q&A segment, send an email to [email protected]!

Don't forget you can support the podcast on Patreon by going to http://patreon.com/experimentalbrewing

This episode can be downloaded directly at http://www.podtrac.com/pts/redirect.mp3/www.experimentalbrew.com/sites/d...

Podcast RSS Url: http://www.experimentalbrew.com/podcast.rss

Great podcast, guys. Just

Great podcast, guys. Just finished listening to the whole thing.

Thanks for listing out the NHC events you'll be at. Some things aren't listed on the official site. And I'll think of a question to ask during the live QA

Also, Drew, great tip at the end with the sous vid immersion heater for sour starters.

denny's picture


Life begins at 60....1.060, that is!

Experiment Failed to Test the Hypothesis

The null hypothesis of the experiment should have been that olive does not provide the material needed for growth that oxygenation enables the yeast to make. That was the point of the original experimentation by the young fellow from New Belgium. I am not convinced that your experiment actually tested this hypothesis at all. From the original paper arose following questions: Did the wort get aerated unintentionally? What about oxygen in the headspace of the fermenter? Were any efforts made to minimize that?

Just transferring wort to a fermentor can introduce a serious amount of oxygen into the wort. You actualy acknowledged that you can produce good beer at the homebrew level without any additiional aeration other than the transfer. The conclusion then is that it doesn't take that much oxygen for the yeast to have enough to produce the sterols it needs to ferment the beer. It says nothing about what olive oil would provide if the wort were essentially free of oxygen.

To perform the experiment properly, one must go to whatever measure it takes to truly minimize oxygen uptake by the wort and only then compare the fermentation with and without olive oil.

Your experiment did nothing more than raise the same question(s) that the original experiment raised.

Fred L Johnson
Apex, North Carolina, USA