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Old 05-20-2008, 02:02 AM   #11
Alamo_Beer
 
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Aug 2006
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DAYUMN! That there is some clear beer!

Way to go man...I'll have to look into the Brewbright!

 
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Old 05-20-2008, 09:22 AM   #12
EvilTOJ
 
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Damn that looks tasty. And clear. Good to see that cottage cheese you added during the boil didn't affect it at all.
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Old 05-20-2008, 06:17 PM   #13
ldkoehler
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Mar 2008
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Where did you buy the Polyclar Brewbrite? I did a quick Google search for it and this post came up as the 5th result, so pretty high on the list. Plenty of links for ISP Corp who apparently makes the stuff, but no retailer links. I guess it's a new product?
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Old 05-20-2008, 06:42 PM   #14
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I have to say that you must be extremely pleased with this beer and I would like to try the same recipe and yeast so I can experience what you have done. I would hope that it would work the same here. Please share your source for this clarifier as I can not locate any source for it on the web. The MFG's web site is not working for some reason........ Maybe the demand has outstriped the servers's ability to respond.
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Old 05-20-2008, 07:30 PM   #15
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Mar 2007
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That is some clear beer! I think the curds were the coagulated proteins from the brewbrite. You'll have a lot more proteins from the hot and cold break with an AG beer than an extract. The extract has already had most of these proteins removed during the drying/evaporating phase of extract production.
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Old 05-23-2008, 12:33 AM   #16
danotts
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Apr 2008
Jacksonville, FL
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I am looking into purchasing a bulk order (22 lbs) of polyclar brewbrite from ISP. If this isn't cost prohibitive, or illegal, I could potentially be the commercial source. If I do this, would anyone be interested in getting some from me? If so, what quantity would you want and how much would you be willing to pay? I currently have 8 oz of the stuff (8 oz x 28 g/oz = 224 g. 8 oz fills up a quart jar. I used 2 tsp (est. 2 g, but I don't have a scale) for my 5 gal koelsch batch, which seemed like a good amount. I was thinking of taking 2 tsp of Brewbrite and weighing it on a scale at work to get the precise quantity in grams.

I will post more info when I hear from ISP

 
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Old 05-23-2008, 12:41 AM   #17
Sluggo
 
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Oct 2007
Chicago Burbs
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My last batch of stout did that same cottage cheese looking stuff using a White Labs Irish Ale yeast. All of my previous batches using the same yeast did not. No other ingredients changed and I don't use polyclar...only a whirlfloc tablet. Beer came out tasting the same as ever, but it was weird looking.

 
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Old 05-23-2008, 12:54 AM   #18
danotts
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Apr 2008
Jacksonville, FL
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my last message ended up posting twice b/c my internet was messed up.

Reason: duplicate

 
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Old 05-23-2008, 05:07 AM   #19
dp69_2001
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May 2008
Richfield, UT.
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I might be interested in purchasing some. Probably just enough for 10 batches or so. I wonder what it would do in a wheat beer? might be interesting to experiment with.

 
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Old 05-23-2008, 12:24 PM   #20
nathan
 
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Apr 2008
NC
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how about posting the recipe and procedure you used. Maybe we can all replicate it and photo our curds and enjoy that kolsch you are raving about!
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