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Brews & Views Bulletin Board Service * Brews and Views Archive 2004 * April 24, 2004 * Polyclar, yeast & a Pilsner < Previous Next >

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Gin and Tonic in a CornyHedgie Bartol04-13-04  12:40 am
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Paul Hoepper (211.29.136.12)
Posted on Monday, April 12, 2004 - 01:06 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Guys,
I have just racked my pilsner to secondary after a primary ferment of 4 weeks at 10C. I have two questions:
1. When & how should I add the polyclar to the secondary?
2. Should I be concerned about insufficient yeast to carbonate my bottles?

Cheers
Paul
 

Sean Richens (142.161.107.178)
Posted on Monday, April 12, 2004 - 02:21 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

At this point I would add the Polyclar a couple of days before you plan to bottle. I used bentonite to clear a protein haze recently and overnight wasn't quite enough for settling out stabilizers.

The general answer to carbonation is that you'll be fine. Let the bottles sit at about 16C for a week to get them going, and then return them to lagering temperatures for a month.

That being said, I got a scare with the treated beer when I tried one and it had no head! I thought I'd completely stripped the beer, but in fact it was just really slow to carbonate. I think bentonite promotes flocculation of yeast. Polyclar shouldn't do that, but don't panic if it's slow to carbonate.
 

Vance Barnes (69.15.38.210)
Posted on Monday, April 12, 2004 - 01:40 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

The instructions I have for Polyclar are to allow 4-6 days for settling before bottling. Instructions say add 2 tsp. to a cup of 170* water and then add to the secondary. I just added it to my CACA last week and will rack to kegs this week.
 

Hedgie Bartol (65.1.175.236)
Posted on Monday, April 12, 2004 - 07:11 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Is it just me, or is 4 weeks an awful long time for a primary?

I have used Polyclar for a long time, never had a problem. My instructions were similar, 1.5 tsp in 170F water. 4-6days in secondary.

My results have been some fantastically clear brews!

Hedgie
 

Wykowski (209.222.26.27)
Posted on Monday, April 12, 2004 - 07:20 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

>"Is it just me, or is 4 weeks an awful long time for a primary?"

it's just you
 

Tom Gardner (162.119.240.100)
Posted on Monday, April 12, 2004 - 07:37 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Paul, Will you be lagering your Pilsner? I'd recommend a good 2 months as close to 0 C as you can get. If so I wouldn't add any finings until you are ready to bottle.

Polyclar additions have been well covered above.

By your 2nd question, I get the feeling that you think Polyclar will drop the yeast? Polyclar adsorbs tannins which combine with proteins to form chill haze.

If you want to flocculate the yeast, you can use Isinglas or gelatin.
 

Hedgie Bartol (65.1.175.236)
Posted on Monday, April 12, 2004 - 07:46 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Thanks Wykowski! I guess at that temp, you are right!

Hedgie
 

Dan Grady (65.29.240.188)
Posted on Monday, April 12, 2004 - 09:12 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Speaking of which, what is the consensus of the best fining agent to use to clear chill haze when bottling?
 

Tom Gardner (162.119.240.100)
Posted on Monday, April 12, 2004 - 09:59 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Low protein malt, a good rolling boil of 60-90 minutes, rehydrated Irish moss 15 min before the end of the boil and cold aging. If that doesn't do it you can try a stone or pewter mug! The haze doesn't affect the taste, but if you want clearer beer after that, 2 tsp of Polyclar a few days before bottling works really well. Polyclar is a plastic that adsorbs tannins which combine with proteins to cause chill haze. It leaves the proteins so head retention isn't affected. It isn't FDA approved to leave in food, so breweries use it before filtering.
 

Craig Johnson (172.196.132.79)
Posted on Tuesday, April 13, 2004 - 09:13 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I was told to use Polyclar only on chilled beer. My LHBS guy said it was useless unless you add it when chill haze has aleady formed. I don't see how the temprature makes a difference so I thought I should ask the brew gurus.
 

Hedgie Bartol (65.1.175.236)
Posted on Tuesday, April 13, 2004 - 12:28 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

If you put it in your chilled beer with water in the neighborhood of 170F, wouldn't that heat up your beer? Also a little after the fact too...

I would wonder a bit about your LHBS guy!
 

Bill Pierce (24.141.129.137)
Posted on Tuesday, April 13, 2004 - 01:11 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Hedgehog, finings mixed with hot water are the same as priming sugar; the relatively small amount of hot water (at most a pint) does not raise the temperature of the beer very much or do significant harm to the yeast.
 

Jim Keaveney (64.12.116.24)
Posted on Tuesday, April 13, 2004 - 02:10 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

having the beer chilled gives you the advantage of knowing whether you need any clarifying agents. i had both ployclar and isinglass on hand for my latest pils but it was crystal clear so no need.
 

Hedgie Bartol (65.1.175.236)
Posted on Tuesday, April 13, 2004 - 05:33 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

OK, I may be missing something. If you have your beer in a glass (chilled, ready to drink outta the bottle) then what is your process for adding the fining? I guess maybe you are all refering to kegged beer?

Thanks!

Hedgehog
 

Dan Grady (65.29.240.188)
Posted on Tuesday, April 13, 2004 - 09:15 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

So, does polyclar work when the beer is not chilled before bottling?
 

Jim Keaveney (205.188.116.23)
Posted on Wednesday, April 14, 2004 - 12:24 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Hedgie: I had my pils in the carboy lagering. it is hard for me to tell how clear it is in the carboy so i pulled off a sample. if it is clear, why add anything? if not, add your agent, let it sit for a week or so, then bottle.
 

Hedgie Bartol (65.1.175.236)
Posted on Wednesday, April 14, 2004 - 12:35 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Gotcha! Since it was lagering, then you would know about the chill haze! Makes sense!

What about other styles that you wouldn't have chilled until drinking time?

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