Misc addition
Polyclar (PVPP)
Spec sheet The maker publishes these figures for this exact product.
- Type
- Fining
- Added at
- secondary
- Form
- powder
- Formula
- (C₆H₉NO)ₙ
- Concentration
- sold as the pure compound
- Typical dose
- 2–6 g per 20 L of beer
- Timing
- Stirred into cold beer and left about 24 hours, then racked off the sediment.
Before you use it
It targets polyphenols rather than yeast, so it complements a protein fining rather than replacing it. Overdosing strips color and hop character along with the tannins — start low.
Description
An insoluble polymer that binds polyphenols specifically, so it removes the tannins responsible for chill haze and for harsh astringency. Used where a beer is clear but drinks rough, or hazes only when cold.