Polyclar

[Ross]

very interesting ross.did you add this to a cc cube.that hopburst i did last week may benifit from a similar treatment when its time is due.

cheers
big d

[post="108197"][/post]​

I added 15gms polyclar to 200ml freshly boiled water - rehydrated for 60 mins while keeping agitated using stirplate. This is then added, still warm, to your cube. Contact time required is stated as 10 mins, but I like to leave overnight to maximise contact - the hot mix spreads over the surface & then slowly filters down through your beer...

cheers Ross

 

[Ross]

Ross,

Has this been run thru your filter ??

Cheers
JSB

[post="108201"][/post]​

yep, as quoted - used with 1 micron absolute...

cheers Ross...

 

[colinw]

I use polyclar just by crash chilling and adding the polyclar about 12-24 hours before kegging. It flocs out very well and I get no carry over into the keg or bottles - no need to filter.

It definitely makes a difference to clarity.

Regarding Aussie malts, I've had fantastic results with 50/50 JW Export Pils and Trad. Ale Malt. Nice malty flavour which compares favourably with Bairds Maris Otter. I like the JW malts enough that my next base malt purchase I'm not going to bother with MO.

I too have had slightly hazy beers with Bairds MO. I have no comparable problems with JW malts or with Fawcett's Halcyon.

 

[Ash in Perth]

I have the odd chill haze and astringency issue with my beers. I bottle rather than keg. is this still suitable? i will not be filtering but letting it settle itself over time. Is it specific to tannin/polyphenol complexes or would it pull out yeast form suspension aswell?

Cheers

 

[Ross]

I have the odd chill haze and astringency issue with my beers. I bottle rather than keg. is this still suitable? i will not be filtering but letting it settle itself over time. Is it specific to tannin/polyphenol complexes or would it pull out yeast form suspension aswell?

Cheers

Ash,

It's fine for bottling - no different to kegging - I believe you only need approx 24 hrs for it to fall out of suspension, but I recommend 48 to 72hrs just to make sure. It won't affect the carbonation of your bottles at all.

cheers Ross

 

[Stoodoo]

Just a quicky. Is polyclar......like little molecules of plastic, that the protein and haze forming compounds stick to, and then (hopefully) all drop out of suspension? May be just my beer affected mind thinking "I don't want to drink beer with small plastic beads in it! Ohh, by the way, I'm not currently filtering my beer, but am considering it.

Cheers

 

[Ash in Perth]

I wouldnt worry about plastic. polymers are mostly inert. Example: teflon is carbon and flourine atoms bound in long polymer chains. if this was going to break down it would be toxic but it is used as a coating on most new cooking pans etc. Even if some polyclar was eaten it would go straight through the body. The only bad thing about plastics is the plasticiser compounds in them to make them mroe elastic/flexible. these are not in products such as polyclar.

but none would be left suspended anyway.

 

[kirem]

polycar or pvpp is used a lot in winemaking (my job).
As craft-brewers I don't think we need to use it.

I use it in winemaking to strip phenolics before fermentation in whites or bitter in reds after ferment. I prefer to use skim milk, but sometimes a trial will show that pvpp will remove the phenolics that milk won't.
I also use it to strip colour in reds for rose wines.

not only does it strip unwanted phenolics but it strips a lot of flavour.

good brewing or winemaking should avoid the use of pvpp.

K

 

[jayse]

Just filtered an American Ale this morning made with MO (chill haze problem) as the base, that had been dry hopped with 50gms of pellets for 5 days - 3 days at room temp & 2 days CC - polyclar added last night...

Picture tells all...

View attachment 5926


Cheers Ross...

Thats not chill haze :excl:

 

[Ross]

Just filtered an American Ale this morning made with MO (chill haze problem) as the base, that had been dry hopped with 50gms of pellets for 5 days - 3 days at room temp & 2 days CC - polyclar added last night...

Picture tells all...

View attachment 5926


Cheers Ross...

Thats not chill haze :excl:

That beer has suspended yeast as well Jayse - 5 days after ferment if you read the description

cheers Ross

 

[Ross]

not only does it strip unwanted phenolics but it strips a lot of flavour.

good brewing or winemaking should avoid the use of pvpp.

Can't agree with those comments Kirem - Does not strip flavour & is excellent at removing/preventing haze & increasing the life of your beer.

Product info here:
View attachment polyclar.pdf

 

[Randall the Enamel Animal]

Agree with Ross, PVPP and Silica Hydrogel have no negative flavour issues when used in beer. By the way, hi Kirem, it's Dig from WineStar.

I don't like JW Trad Ale either and have switched to Barret Burston pale as a base for several beers at Colonial. Export Pils is good.

A whole shipment of Bairds Marris Otter was rejected by craft brewers recently as it was tainted....

Waiting on a fresh shipment and have had good results with Bairds Perle.

 

[Jye]

Just a quicky. Is polyclar......like little molecules of plastic, that the protein and haze forming compounds stick to, and then (hopefully) all drop out of suspension? May be just my beer affected mind thinking "I don't want to drink beer with small plastic beads in it! Ohh, by the way, I'm not currently filtering my beer, but am considering it.

Cheers

The first time I used it I got impatient and the first few beers had polyclar in it, it gave me a bit of heart burn but nothing major :blink: .... and my pee that night was crystal clear

 

[T.D.]

It may come down to the amount that you use. From my experience in the wine industry I too am skeptical of the flavour implications of anything that has the ability to strip colour out of beer/wine. That's why I wonder if the quantities that are being used in brewing are not high enough to go that far... I have never used it or anything, I am just throwing another theory on the table... :unsure:

 

[sam]

If your not going to filter, use Polyclar VT, rather than the other varieties.

It is a coarser grade of PVPP, and so settles out well without filtration.

http://www.ispcorp.com/products/beverage/c...olyclarWine.pdf

Cheers,

Sam