I am soo excited to try this next batch. I hear everything raving about it over using O2, Pumps or shaking.

For those of you that may not necessarily know what the heck Vanwolfhausen is talking about I direct you to A.J. deLange's posting on Homebrew Digest:
http://hbd.org/hbd/archive/5309.html#5309-4

One thing that might bo of concern is from the last sentence of the abstract;

The ester profiles of the beers produced using olive oil addition were
significantly higher than the controls....

This method may not be necessarily good for lagers though it is kind of difficult to gauge exactly what is meant by "significantly higher".

Should you indeed try this method please let us know the results.

- Scott

I dont necessarily understand fully how it works especially at such a small amount but, if it works than it's a pretty cool innovation.

Interesting article! I wonder what they meant when they said "added to the yeast during storage". Did you reckon they meant during lagering, or something else?

Cheers
Dave