A little video about using PVPP in beer.
I added some PVPP to my last beer because it was hazed after I chilled it. I’ve had trouble with haze from tannin extraction. I have BRILLIANTLY clear beer. The clearest beer I’ve ever brewed.
I’m getting ready to add some to my batch that is in the fridge cold conditioning. I want it to be stable for transport to a party in 2 weeks. On tuesday, I’ll transfer to the keg and carb it.
Doesn’t anybody in home brew use this stuff? I’ve read up on it in professionally researched papers and on the Aussie home brew forums. seems that you can put it in at the end of the boil. last 5 min. then rack off it into the fermenter.
http://www.ashland.com/Ashland/Static/D ... wbrite.pdfAlmost 24 hours after adding PVPP to my carboy, it’s starting to drop out. I gently stirred it into the 32*F beer last night. I’m hoping that it drops clear by tuesday night. I’ll keg it and get it ready for the party on the 30th.
There seems to be little knowledge about using the material as a fining agent in home brewing, so I’m going to continue using it and posting my results. I want to keep brewing the beer I just put it in. I may decide to use that as a test beer. I want to buy a filtration system and do comparisons on smaller or split batches.
BTW… the previous beer I used PVPP in is so clear that I can read a small print book thru the glass. It’s brilliant to the point of being spectacular.
I recommend using this. If you have thought about using PVPP, give it a shot. If the research on it’s ability to stabilize beer is correct, then it’s a no brainer as a fining agent for people that enter contests.
More to come.
There are some previous post on using polyclar. It doesn’t look to be available in many HBS.
http://morebeer.com/view_product/16810/ ... _PVPP_1_ozMost instruction talk about adding to the fermenter. But the article talked about adding it to the boil. Have you tested it that way?
I have not yet added it to the boil. I plan on it. According to what I’ve read, BrewBrite is PVPP and whirlFloc mixed together.
Dropping unwanted proteins in the boil is something that every brewer spends a lot of time trying to achieve. Why not care that much about tannins and other unwanted polyphenols? Especially the ones that can accelerate oxidation.
Charles Bamforth talks about getting “bits” in the finished beer. Crystal clear beer gets mistreated on the way to market and then pours cloudy. Why? Beer instability. Why not make the most stable, long lasting, fresh tasting beer you can make?
Seems like the industry turned this out to help solve that kind of problem.
Where are you purchasing it?
At the Folsom Brewmeister in Folsom, Ca.
I let the PVPP sit in the beer as long as I could and didn’t get a total drop out. So I sprung the cash for a filter and let it rip. The Beer still has a slight haze to it. I’ll boil harder next time. 
The PVPP did leave a lot of little bits of crud in the bottom of the secondary. The taste of the beer was extremely clean before filtering. I’m going to continue to experiment with the PVPP.
