Sorry, I haven't posted anything for awhile. Last weekend I brewed a batch of beer and decided to try something I heard about. Olive oil. That's right, adding olive oil to the 1st fermentation. I've been reading about using olive oil instead of oxygenating the wort. Rather then getting into the chemical and biological whys, I'll just say it works great! I added less than a drop to my 5 gallon batch and it took off like there was no tomorrow. 8 hours after adding it I had reached peak ferment. I thought that it might even blow. This worked better then anytime I have ever used oxygen by a long shot. I'm sold, from now on olive oil is all I'll use.