Users Of Polyclar

[felten]

A teaspoon might not be enough for a standard batch, especially if it wasn't mixed in adequately.

 

[Ross]

First time polyclar use. If I added polyclar dry into my secondary fermenter two days should beer now be haze free? It seems hazey. Teaspoon sprinkled onto top of beer. At two degrees.

Recommended dosage is 5 to 10gms. 5gms = 1 tablespoon. Works better is rehydrated first. Add 5 gms to half a mug of freshly boiled water, stir for a few minutes & then sprinkle over brew.

cheers Ross

 

[Dazza88]

Lol. In my head a teaspoon = 5grams thx guys

Good to see others check the forum so early in the morning

 

[DKS]

I checked no*s on this DazDog. This is what I got using brew calc on banner above.

1 teaspoon = 0.173oz =4.9gm
3 teaspoons = 1 tablespoon = 14.9gm or 0.52 oz = 14.7gm

Daz

 

[Ross]

I checked no*s on this DazDog. This is what I got using brew calc on banner above.

1 teaspoon = 0.173oz =4.9gm
3 teaspoons = 1 tablespoon = 14.9gm or 0.52 oz = 14.7gm

Daz

DKS, if you can get 5gm of polyclar on a teaspoon you are a far better man than me. (it's not sugar)

Cheers Ross

 

[drsmurto]

I add a measured amount of polyclar to boiling water in a flask and put it on a stirplate. Leave it for an hour and then add it to cold beer. Leave it 1 day or more and then rack to keg.

What do people weigh out their hops with? I use an electronic balance. The same one i use for weighing out polyclar, salts, yeast nutrient.

I don't use spoons or cups.

Why do people insist on using a volume measurement for weights? It's a dodgy approximation at best.

 

[Bribie G]

When I use Polyclar I mix it with freshly boiling water out of an electric jug, doesn't do it any harm as it doesn't "denature" like gelatine etc. Then shake or stir for as long as you can stand the boredom and add to the cold conditioning beer. Sometimes you can almost make out a sort of instant "break" happening. Then 2 or 3 days to settle out.

 

[Fourstar]

Why do people insist on using a volume measurement for weights? It's a dodgy approximation at best.

I cry when i see recipes in cookbooks where they switch between volume and weight measurement.

THE ONLY THING THAT SHOULD BE BY VOLUME IS FREAKING WATER (well, liquids at best).

e.g.
1 cup flour
5g baking powder
5 tablespoons butter
200g dessicated coconut.

instead of :
300g flour
5g baking powder
60g butter
200g dessicated coconut

Choose a measurement and STICK WITH IT! I can tolerate it with savory as you're typically cooking "to taste" but when you're trying to make a meringue or something that requires EXACT measurements, it shits me to tears.

Instead of buying that next pack of smokes or pint at the local. People, please invest in some of these:
http://www.dealextreme.com/p/portable-1-8-...g-2-x-aaa-73555

 

[Brewman_]

I thought most Polyclar users would filter. Sounds here like many just allow to settle for 2 or 3 days and then rack to keg, is that right?

Fear_n_loath

 

[spudfarmerboy]

If polyclar is added to the fermenter at the end of cold conditioning, how long should it be left before filtering to keg? (I gravity filter from fermenter to keg).

 

[Ross]

If polyclar is added to the fermenter at the end of cold conditioning, how long should it be left before filtering to keg? (I gravity filter from fermenter to keg).

Minimum 24 hours

cheers Ross

 

[bcp]

Most people actually eat a fair amount of it during their lifetimes, it's in a lot of tablets like nurofen where it's not an active ingredient so you wouldn't see it listed. Also in hair conditioners etc etc, and the Americans actually trialled an artificial blood plasma replacement made from it. I might get a fourth font fitted and just pour Polyclar Cordial as it's such a wonderful compound. :icon_cheers:

I'm not so sure you could quite go that far. I think it's safe provided the manufacturer meets stringent controls on the residues of NVP. NVP is produced as a residue in the manufacture of PVPP. I stand open to correction from those who read these kinds of reports better than me. NVP is more readily absorbed via inhalation, but also through the skin and stomach. The Scientific Committee on Food for the European Union aren't quite as glowing in their accounts as the reports from the manufacturers and those close to them.

Short version - their conclusion:
"The use of PVP in dietary supplements and of PVPP as a processing aid for beer and wine remain acceptable, provided the existing specifications for
PVP and PVPP are amended to the currently proposed limit for NVP residues of 10 mg/kg PVP or PVPP. ...The Committee notes that the manufacturer
supplying the European Union market currently meets such a specification." Does the american supplier of Polyclar? I'm not sure.

NVP residue is the principle risk. Overall they noted:

• It is a non-genotoxic carcinogen when inhaled by rats.
• It had other toxic effects on other species in intake through other forms of exposure.
• Acute oral, inhalational and dermal toxicities were determined in a variety of laboratory animals
• It releases acetaldehyde in the acidity of the stomach.
• It is absorbed by the body, mostly the liver, but most of it is excreted in urine.
• There is a gap in long-term studies of dermal and oral intake
• Intake via something like a 1g food supplemental tablet is minute

"The maximum residue of NVP from the use of PVPP in the clarification of beer and wine is
estimated at 5 μg/l of beverage, based on experimental technological data (Madigan et al.,
2000; Chandra-Gopal et al., 2000; Gautier, 1995). Thus consumption of 2L of beer and
wine/day may contribute an intake of up to 0.17 μg/kg b.w/day of NVP for a 60 kg person.
The Committee understands, however, that the Community Code of Oenological Practice and
Processes limits the maximum content of free NVP in PVPP to 0.1%, which exceeds the
proposed specification limit for NVP in PVPP by about 100-fold and wishes to draw the
attention of the Commission to this discrepancy" (European Commission, 2000).

http://ec.europa.eu/food/fs/sc/scf/out87_en.pdf

I'm not familiar enough with polyclar to understand how much residue you get, whether there are recommended 'doses' per litre, etc .
Edit: But it does appear to be quite safe overall with that little proviso. Sorry to sound alarming.

 

[krusty_oz]

More info on Polyclar can be found on the manufacturers website http://online1.ispcorp.com/en-US/Pages/bvg...amp;prdId=72809

 

[Dazza88]

After asking about my attempt of using polyclar above I just kegged this beer and its bloody good. Cb bo pils fwk. Clearer than when I last checked. The small amount of polyclar had a noticeable effect.

 

[Thirsty Boy]

Did you read the thread?

Polyclar will not make your beer haze free in the secondary fermenter. Polclar stops chill haze... That is it, nothing else, just chill haze.

So unless your beer was perfectly clear before, then you cooled it down to consumption temperature and it went hazy, but clears up when warmer..... Then the haze of which you speak has nothing whatsoever to do with anything that polyclar may or may not do to your beer, regardless of the dose and when or how you added it.

Just chill haze....NOTHING else.

 

[Dazza88]

The haze that presented in the secondary at 1c after gelatin?

 

[mckenry]

If polyclar is added to the fermenter at the end of cold conditioning, how long should it be left before filtering to keg? (I gravity filter from fermenter to keg).

Instructions say 5-10 minutes if filtering.

 

[Ross]

Instructions say 5-10 minutes if filtering.

Not when adding to your fermenter, which was the question asked - You need time for the polyclar to drop through the beer. If polyclaring a keg where you can thouroughly mix then 5 to 10 mins is fine.

cheers Ross

 

[dougsbrew]

Chill haze and cold break are simply complexes between tannins and protiens that are soluble at high temperatures and insoluble at lower temperatures. The speed with which the temperature is reached has little or nothing to do with it. (note, i think it can affect the size of the break particles that form, not the amount of break - just the size of particle the break flocculates into)

thanks tb, youve answered a few of my questions here in this thread, and then created some more. i usually chuck in about 5g polyclar
to corny, sometimes still getting some chill haze, upped it to 7g and knocked it on the head, therefore my conclusion, a fair bit of coldbreak present.
is there anything else that could be done to reduce these tannins/protiens. protein rests? longer boil? whirflock? wort filter?

 

[mckenry]

Instructions say 5-10 minutes if filtering.

Not when adding to your fermenter, which was the question asked - You need time for the polyclar to drop through the beer. If polyclaring a keg where you can thouroughly mix then 5 to 10 mins is fine.

cheers Ross

Ah ok. Doesnt actually state that in the instuctions. I filter keg to keg after PVPP in fermenter, so I guess it gets a decent mix. I also leave it anywhere for an hour, up to 3 days anyway.

Minimum contact time of 5 to 10 minutes is desirable (if filtering), however there is no negative impact on the beer with extended times. If not filtering, leave for 2 to 3 days to settle, then rack off the lees.
Bottle or keg.