General Description:

Polyclar is a packet of  off-white powder that is commonly used to reduce sedimentation in beer by adding it in the last 5 minutes of the boil or after fermentation.

Quantity:

100g

More Information:

Polyclar reduces sedimentation by accelerating protein coagulation during the last bit of the boil or after fermentation, this allows the free floating proteins and sediment to stick together, become heavy and sink to the bottom of the boiling vessel.

The extracts within Polyclar that makes all this happen are called carrageenan and specially modified polyvinyl polypyrrolidone (PVPP), carrageenan is a gelatine-like substance that naturally forms in Irish moss and is then and mixed with the PVPP to create a single addition solution to prevent chill haze.

Use Instructions:

Use around 2g per 10 litres of liquid.

If used during the final part of the boil, simply add the Polyclar and let it boil for around 5 minutes before switching off the heat and cooling the wort.

If used after fermentation, mix the polyclar with a bit of water, mix it into your whole fermented batch and leave it for 24 – 48 hours to allow everything to settle.