Polypin Management

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BarnsleyBrewer
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Re: Polypin Management

Post by BarnsleyBrewer » Tue Jan 02, 2018 10:53 am

Nice post... 8)
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scotia
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Re: Polypin Management

Post by scotia » Tue Jan 02, 2018 11:02 am

For the fitting to the polypin look for a 10mm m/f 90 deg push fit they work great.
https://www.jtmplumbing.co.uk/john-gues ... GkQAvD_BwE
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Rhodesy
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Re: Polypin Management

Post by Rhodesy » Tue Jan 02, 2018 11:28 am

Cracking set up you have there

stu6363
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Re: Polypin Management

Post by stu6363 » Fri Dec 07, 2018 2:18 pm

Hi, I’ve really enjoyed reading this thread and have a couple of questions about using polypins, if anyone has any experience with this that they would be willing to share it would be appreciated.

I’ve brewed an ESB with OG of 1045 FG of 1010 using Danstar ESB yeast. Fermentation was at 20c for 7 days, I then transferred to polypin, forced virtually all the air out and have left it conditioning for the last 11 days in the warmest place in my cold house which probably holds 16-18c (need to measure this). There hasn’t been any expansion of the polypin, I assume either because there’s no sugar left or the temp is too low? I plan on giving it 3 weeks conditioning like this, then adding sugar to prime before serving as suggested on this thread.

Prior to using the poly pin I was bottling and would leave my beer in primary for 3 – 4 weeks. Would there be any major differences/benefits in the following fermenting/conditioning processes?
- Primary 1 wk, Polypin 3wks, prime.

- Primary 3 wks, polypin 1 wk, prime. (advantage for me is I can hold the primary at a temp more readily than the poly pin.)

BarnsleyBrewer
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Re: Polypin Management

Post by BarnsleyBrewer » Fri Dec 07, 2018 4:00 pm

Dennis King is very knowledgeable on polypins..

welcome to the forum btw...........

BB
Last edited by BarnsleyBrewer on Fri Dec 07, 2018 6:28 pm, edited 1 time in total.
"Brewing Fine Ales in Barnsley Since 1984"
- - - - - - - 30 years (1984 - 2014)- - - - - - -
Pints Brewed in 2021......... 104
Pints brewed in 2018.. 416
Pints brewed in 2017.. 416 - Pints brewed in 2016.. 208
Pints brewed in 2015.. 624 - Pints brewed in 2014.. 832

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orlando
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Re: Polypin Management

Post by orlando » Fri Dec 07, 2018 4:25 pm

I am very wary of multiple transfers, they seem to be all risk and little if any gain. I would prime and fine in one go and let it carb up then let it cool. Dennis may have better advice as I only ever did this with King Kegs and that is now along time ago.
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Dennis King
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Re: Polypin Management

Post by Dennis King » Fri Dec 07, 2018 11:16 pm

For most beers I will give the beer 10 days in the primary, transfer to polypin and leave to condition for a couple of weeks. If I feel it needs priming I will add the priming sugar a week or so before I intend to drink and move somewhere warmer for a couple of days until it starts to expand then back to the cooler garage for a few days to settle.

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Re: Polypin Management

Post by stu6363 » Mon Dec 10, 2018 3:44 pm

Thanks for all your replies, I will go with the 10 day primary and then a few weeks conditioning. By that schedule it should be about ready for drinking now :D

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orlando
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Re: Polypin Management

Post by orlando » Mon Dec 10, 2018 4:26 pm

:D
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Fermenting:
Conditioning:
Drinking: Southwold Again,

Up Next: John Barleycorn (Barley Wine)
Planning: Winter drinking Beer

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