Finings and polypins

[JKaranka]

I'm giving my first go at a polypin. Brewed a bitter last Sunday and it's gone from 1.045 to 1.012 with the Mangrove Jack's Burton Union yeast and, although it might attenuate a tiny bit more, the yeast has already started to clear. I'm aiming at serving the beer on the weekend of the 12th of July... what's the best order in which to go ahead? Btw, I don't have a hand pump, so don't suggest one :)

1) Add finings to FV, transfer to polypin in a couple of days with primer (about 1/2 of what I'd use to bottle). Release CO2 daily to keep the polypin from exploding.
2) Keep in FV until it clears (~2 weeks), transfer to polypin with primer. Release CO2 daily.
3) As either 1 or 2 but adding finings to the polypin.
4) As either 1 or 2 but priming the week before the drinking date (hoping that the yeast is still active enough to carbonate).

 

[dennisking]

Personally, and this is just the way I would do it others would probably do it different, I would put in the pin in a day or so while it is a few points off finishing with no priming sugar or finings. As it finishes fermenting it will give it condition. Keep it on it's side first week and vent then put pin straight, it should clear on its own in the time given. Never used that yeast though.

 

[JKaranka]

Ah, yes, the only thing is that it will travel 50 miles before serving, that's one reason I thought I should clear it as much as I could before racking to the polypin

 

[dennisking]

Will it get a chance to settle when you get there.

 

[JKaranka]

About 12 hours, that's why I was thinking about finings. Most of the other beers I'm bringing are settling with more flocculating yeasts in minikegs, so they'll be ok.

 

[IPA]

I'm giving my first go at a polypin. Brewed a bitter last Sunday and it's gone from 1.045 to 1.012 with the Mangrove Jack's Burton Union yeast and, although it might attenuate a tiny bit more, the yeast has already started to clear. I'm aiming at serving the beer on the weekend of the 12th of July... what's the best order in which to go ahead? Btw, I don't have a hand pump, so don't suggest one :)

1) Add finings to FV, transfer to polypin in a couple of days with primer (about 1/2 of what I'd use to bottle). Release CO2 daily to keep the polypin from exploding.
2) Keep in FV until it clears (~2 weeks), transfer to polypin with primer. Release CO2 daily.
3) As either 1 or 2 but adding finings to the polypin.
4) As either 1 or 2 but priming the week before the drinking date (hoping that the yeast is still active enough to carbonate).

Transfer it to a second fermenter add finigs after seven days rack into polypin add priming sugar and in seven days you can drink it. The transfer to a second fermenter will dramatically reduce the yeast sediment. You have more than enough time before the 12 July.

 

[IPA]

I'm giving my first go at a polypin. Brewed a bitter last Sunday and it's gone from 1.045 to 1.012 with the Mangrove Jack's Burton Union yeast and, although it might attenuate a tiny bit more, the yeast has already started to clear. I'm aiming at serving the beer on the weekend of the 12th of July... what's the best order in which to go ahead? Btw, I don't have a hand pump, so don't suggest one :)

1) Add finings to FV, transfer to polypin in a couple of days with primer (about 1/2 of what I'd use to bottle). Release CO2 daily to keep the polypin from exploding.
2) Keep in FV until it clears (~2 weeks), transfer to polypin with primer. Release CO2 daily.
3) As either 1 or 2 but adding finings to the polypin.
4) As either 1 or 2 but priming the week before the drinking date (hoping that the yeast is still active enough to carbonate).

Transfer it to a second fermenter add finings after seven days rack into polypin add priming sugar and in seven days you can drink it. The transfer to a second fermenter will dramatically reduce the yeast sediment. You have more than enough time before the 12 July.

 

[JKaranka]

That sounds ok, so it's pretty much racking 'bright' beer into the polypin and priming it there.

 

[IPA]

Thats it. Don't worry there will always be enough yeast to condition the beer and leave just a paint coat thin layer on the bottom of the polypin.

 

[JKaranka]

: :drink: