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Thanks, I may have to give it a try. It might work well in conjunction with Brewtan since, as I understand it, one works mostly on proteins and the other on polyphenols. Is there a US source, or do I need to order it from Australia?
Quote from: narcout on October 20, 2016, 04:27:39 pmThanks, I may have to give it a try. It might work well in conjunction with Brewtan since, as I understand it, one works mostly on proteins and the other on polyphenols. Is there a US source, or do I need to order it from Australia?It works quite well on it's own, but you're correct that Polyclar attacks PP. No retail outlets for it here but my rep told me most breweries would hand out a little to the adventurous homebrewer. Myself, I got the real deal but I spent a year using what I reverse engineered: 2.4g LHBS polyclar plus 1/2 tab whirlfloc. I really think it's the same. I have a few buddies that ran tests of their own on this and agree.
The reason it improves clarity is that it removes tannins/PP. To be "clear" Polyclar Brewbrite is a mix of whirlfloc and polyclar(PVPP), polyclar is just PVPP.
I might try that blend, but there are different grades of Polyclar. I've used Polyclar VT, the coarse stuff that settles out nicely in the fermenter. I assume this is the one you use?
Quote from: HoosierBrew on October 20, 2016, 05:50:26 pmI might try that blend, but there are different grades of Polyclar. I've used Polyclar VT, the coarse stuff that settles out nicely in the fermenter. I assume this is the one you use? I use actual PBB now but not 100% sure what polyclar I used previously. It was LHBS Crosby Baker "polyclar". Honestly, I don't think it matters as the lower weight stuff is probably not available to homebrewer. That said, the various formulae of polyclar is confusing. RDWHAH I don't think Brewtan and PBB are similar AT ALL http://community.mbaa.com/HigherLogic/System/DownloadDocumentFile.ashx?DocumentFileKey=1785a2cf-0d9e-4a58-b298-7df3965f3e67&forceDialog=0
In this article: https://www.academia.edu/15712485/Officiele_tekst_voor_Brewing_Science?auto=download it is shown that "pH adjustment (5.2) at mashing-in, combined with application of both PVPP and gallotannins in the upstream brewing process, seems promising because of the explicitly prolonged shelf life": 10g/hL gallotannins and 10g/hL PVPP with three minutes contact time in the boil has the largest effect.