Re: A new way to aerate - using olive oil!
I just brewed with olive oil last weekend. Brewed two 5 gallon batches of identical beer (a light ale with Dry English Ale Yeast). I prepared a very dense starter for 6 days, then split into two 500 ml starters, adding one drop of olive oil to one starter 5 hours prior to pitching.
I aerated one batch thoroughly and pitched the olive oil yeast into the other. Both were strong fermentations, 4 days to completion for the aeration and about 6 for the olive oil. I haven't checked attenuation yet, will do that next week.
One oddity is with the consistency of the yeast slurry in the olive oil batch. It is gooey, meaning that the yeast is sticking together much more than expected and more than the other aerated batch. CO2 bubbles are rising from the slurry encapsulated in a yeast bubble, then the yeast falls back to the bottom congealed, not like traditional yeast clumps. Interesting.
I am primarily interested in attenuation and taste. I should be able to taste the esters if any more are present. So long as the olive oil beer attenuated equally or more and it doesn't taste of more esters, it will be a success.
PS - I fully agree with the numbers of .0667 ml/1L starter. This is the only figure that makes sense. Also, head retention is not an issue so long as the yeast digest the oil. Finally, I am still scratching my head about where the sterols should come from in non-aerated wort... maybe apple cider is a good idea for a starter.
In any case, the real experiment would be to use the same yeast, one aerated and one olive oil, over multiple batches of beer to test longevity and long-term yeast health.