[Closed] Tell me about Polypins

Will last a week tops once you've started it.

won't they do smaller sizes ? My local micro does takeouts of lovely fresh beer in quantities from 3.5 pints upwards.

See [url= http://www.mybrewerytap.com/faqs ]What's a polypin?[/url]
Homebrew?

Is that your site Slimmer Blole?

If so, on how long will my polypin last you might want to change Bare > Bear

A week would be pushing it for a polypin, 3 or 4 days would be my reccomendation.

[i]Any other options?[/i]
Pub?
Sorry 🙂

[url= http://www.singletrackworld.com/forum/topic/real-ale ]just joining the dots...[/url]

It's all about how the beer was transfered into the 'pin initially, if it was splashed about and exposed to oxygen then the beer will last a week at most, plus if it's been fined first (bright) or not matters, it will last longer if it comes to you without finings and you let it sit for a couple of days to condition naturally.

Dark beers will also last longer, not necessarily stong ones, I've had a mild that lasted a couple of months no problem, but I brewed it myself. Dark beers don't oxidise as quickly as pale ales.

The key is to not let any oxygen in, at all, ever, and minimising the amount the beer is exposed to when it is transfered into the pin.

Anyway, why not give it a go with a 18 pint one, just make sure it's provided without finings, keep it cool and make sure that you expel any gas that in there, could be co2, could be oxygen but you won't know. The bag should collapse as you use it and any gas that subsequently forms should be co2 (which is ok).

No it's someone on here though - he was on posting about it fairly recently, but can't remember the name.
Few other typos on the site as well

ah, well done ahwiles

As above. 5 days as rule of thumb top side.

Move along , let the professional through.

If you buy a Polypin ( 36 pints ) or a minipin ( 18 pints ) from your local micro brewery, it should keep for 3 to 4 weeks . Ensure that you buy it sedimented. It will have live yeast in it, this will absorb oxygen from the air and keep the oxidation levels down. The yeast will also keep bacterial growth at bay by slowly eating the sugars that are left in the beer, before the bacteria get to them.
The live yeast will also produce a small amount of CO2 , by secondary fermentation. This is dependant on the amount of unfermented sugars , and the temperature you can store the beer at.

If you can keep the beer at 8 -10 'C it will keep longer. Colder and it won't taste nice , or secondary ferment . Warmer and it might even burst due to the build up of CO2 from overactive yeast , although it will take weeks and have to be 12+ 'C.

The bags collapse in on themselves and therefore do not vaccuum so you can get most of the beer out. The CO2 , being heavier than air will forma barrier on top of the beer also keeping it freash.

If you get better prices on Polypins , then order a week or so in advanc e and ask for green beer . This will mean its racked freash from a conditioning tank just for you. It will take a few days to mature , but might last 5 weeks , if they do ' best practise' at the brewery.

High ABV beer will keep longer than low ABV beers. If you love very hoppy aroma beers then be cheeky and ask for it to be dry hopped. This can decrease shelf life by a few days , but will, after some time impart the best hop flavours you will ever get in your pint.

HTH Rob

I hafta say I'm quite lucky with my local supermarkets - I can usually got a few bottles of badger, Bananabread beer, fursty ferret, Brakspear etc. Although Sainsburys has form on removing everything that I buy from the shelves, so fingers crossed they don't do that any time soon.

another option might be to move to sheffield, somewhere within walking distance of the greatest offy in the known universe:
[img] [/img]
which is also within walking distance of a fine choice of curry houses, sublime cheeky secret singletrack, quiet country roads and a bmx track.

That is a good offy isn't it, always a nice selection of Sambuca