Laboratory Equipment for SALE!

It may be October, but we’ve been having a bit of a spring clean in the Murphy Laboratory to make way for new equipment, to further better our service. Therefore, we’ve a few pieces of specialist equipment up for sale at unmissable prices!

The Incubator (Shaker) – £800 (SOLD AS SEEN)

We purchased the New Brunswick INNOVA 4300 Series some years back for over double the price we’re selling it today, and it’s been a very reliable piece of kit. This large-capacity, environmental shaker is designed for handling high quantities of flasks, 12x 2-litre flasks to be exact, with the space for flasks 2-6 litres in size. The INNOVA 4300 incubator shaker provides temperatures from 5°C above ambient to 60°C and is capable of rapid temperature equilibration and uniform temperature, regardless of sample location provided by a unique high-speed air circulation. This creates faster operation, and enhanced productivity laboratories with shaking requirements.

 

  • Large-capacity, environmental shaker
  • For incubation and/or refrigeration
  • Wide temperature range
  • Uniform temperature, regardless of sample location
  • Rapid temperature equilibration

*scroll down for full specification.

The Fermenter – £750 (SOLD AS SEEN)

This piece of equipment was specially built to perform yeast propagation. Although six years in age, this bespoke fermenter has seen very little use during its lifetime, leaving it in excellent condition. It is, therefore as good as new, with no repairs ever having been required, nor should any repairs be required for the foreseeable future. It has a 100 litre capacity, with a top opening lid, a bottom outlet port and a number of sample ports. There is however, no cooling jacket.

Interested in purchasing either of these pieces of equipment, or would like to learn more? Please email laboratory@murphyandson.co.uk and quote ‘Equipment for Sale’ in the subject line, and a member from the lab team will be in touch.


New Brunswick INNOVA 4300 Specification:

  • Platform Size: 18 x 30
  • Maximum Capacity (250 ml flasks on universal platform): 30
  • Capacity & Largest Flask Size on Universal Platform: 4 x 6L
  • Orbit Diameter (in): 1
  • Temperature Range (C°) : A +5 to 60
  • Agitation (rpm): 25 to 500
  • Type/Application: Floor
  • Refrigeration: No
  • Multi-Step Programming: No
  • Photosynthetic Lights: No
  • Gassing Manifold: Optional
  • Overall dimensions W x D x H (in): 43 x 28 x 37
  • Weight (lbs): 400

Our Returnable Drum Service

We here at Murphy and Son are committed to operating a strict environmental policy to help reduce our carbon footprint. As part of this, we operate a returnable drum service. 

Alongside helping protect our planet, our returnable drum policy allows you to avoid the time consuming and often expensive process of disposing of drums and IBCs personally. We are always happy to collect your empty Murphy & Son drums and IBCs from your site, simply agree a date and time with our team by calling sales on 0115 978 5494.

To cover the cost of supplying and transporting our containers throughout the UK and to allow for damaged containers and the process of laundering, label removal, cap replacement and micro swabbing, we do charge a small fee per container. The majority of this fee is credited back to you upon receipt of your returned containers.

A full break down of any and all costs of this service can be found below.

Container size and type
Charge per container
Refundable amount per returned container
Non-refundable carriage charge per container
25 litre drum £5.83 £4.73 £1.10
200 litre drum £20.70 £18.39 £2.31
600 litre IBC £111.42 £105.08 £6.34
1000 litre IBC £201.63 £183.90 £17.73

There are also a few other conditions of service we’d like to tell you about.

  • All containers must be returned in a rinsed, clean and sound condition.
  • To comply with Food Standards, we ask that nothing except the product we supply is stored in said container. Contaminated containers will be refused return and/or refund.
  • We only except returns within 12 months of purchase.
  • Please stack any empty containers on a pallet and wrap ready for transportation
    We’re happy to provide a roll of shrink wrap for this purpose, just give us a buzz to request.
  • We only accept containers supplied by Murphy & Son Ltd, other suppliers’ containers cannot be accepted.
  • This service is only available on the UK mainland

If any of the above conditions aren’t met, then we reserve the right to refuse refund.

Packing your drums ready for collection…

25 litre containers Palletise in a 4×4 layout, minimum of 2×16-32 units and no more than 4 drums high, a total of 64 units
200 litre containers Palletise a minimum of 2 containers with a maximum of 2×4 per pallet, a total of 8 units
If the number of containers you use is very small, we will accept a pallet with less items if this is pre-agreed and within the required 12 month return time.

We’re committed to ensuring the quality and efficiency of this service, therefore if you have any questions please don’t hesitate to get in touch via info@murphyandson.co.uk or by calling our Sales Team on 0115 978 5494.

Thank you from all the Murphy & Son team, for your continued custom and helping us do our bit for the environment.

Happy brewing!

Don’t miss out, join us for drinktec 2017!

Drinktec 2017, 11th to 15th September, Munich
Visit us at stand 217 – hall B1

There’s a buzz in the air, and we here at Murphy & Son are thrilled to be a part of it. Yep, it’s not long until drinktec 2017, are you going? We look forward to seeing you there!

Drinktec is the world’s leading trade fair for the beverage and liquid food industry; attended by manufacturers from across the world, who come together to meet with suppliers and distributors, and generally expand all areas of their network.

With a real sense of growth and innovation gaining momentum in our company this year, the opportunities of drinktec feel all the more valuable and exciting. We look forward to seeing many friends and building new commercial relationships across the industry in Munich.

Drinktec has been held by Messe Muenchen in Munich since 1951, and the four-year event cycle we know today was introduced in 1985. It is expected that approximately 1,600 exhibitors and 70,000 visitors will attend drinktec 2017, occupying 14 exhibition halls, totalling 150,000 square meters!

But, what can you expect from the Murphy & Son Ltd stand at this year’s show?

At the heart of our drinktec venture is our philosophy of quality, consistency and support.

  • Learn about our extensive range of products, formulated and manufactured to improve the quality of your brew.
  • Expand your knowledge of the methods that will ensure consistency across your production line, every time you brew.
  • Talk with our technical team of Master Brewers, here to support you every step of the way and answer any queries, big or small.

We couldn’t be more proud of our 130-year history as manufacturers and experts within the brewing industry, as part of a global and passionate community looking forward to another 130 years of great brews. We would like to thank Black Sheep Brewery, Nick Stafford’s Hambleton Ales, Rooster’s Brewing Co, Theakston Brewery, Tiny Rebel, Wild Beer Co and Wold Top Brewery for supporting our stand with samples this year. So, we hope you’ll join us for a beer as you investigate drinktec 2017.

Drinktec 2017: The entire world of brewing expertise

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Consultancy Corner – Beer Dimensions

Consultancy Corner – Master Brewers Paul Buttrick and Derek Orford: Beer Dimensions

Beer Dimensions have been sharing beer and brewing expertise with new and old brewers alike, since 2005.

Paul Buttrick and Derek Orford, both qualified Master Brewers, have held senior positions in a number of breweries producing famous brands such as Boddingtons, Murphy’s Stout, Heineken, Stella Artois and Tooheys. Their experience covers all aspects of beer and brewing technology and know-how, supporting breweries in the UK and internationally.

Craft/Microbrewery Start-Up & Development
Paul and Derek have successfully supported a number of start-ups, both in the UK and Europe, from feasibility study all the way through to commissioning and ongoing support.

Process Design & Optimisation
This covers both new and existing plant, to improve beer quality, production efficiency, and capacity utilisation.

Troubleshooting
Years of experience, and the highest level of technical know-how, enable a service to be delivered for any quality issue, related to any aspect of the process.

Designing & Developing Recipes
Beer Dimensions has developed many award-winning brands from scratch, across a wide range of beer styles.

License & Franchise Brewing
Both partners have been closely involved as both licensors and licensees of big beer brands. Paul worked with Cobra Beer for a number of years, whilst Derek is currently supporting the international rollout of Toast Ale.

Beer Tasting & Flavour Profiling
As accredited tasters with a number of breweries, and experienced beer judges, both partners have a detailed understanding of beer flavour, and the process design and raw material selection needed to create something new or improve the drinker’s appreciation of your beer.

Promoting Beer & Beer and Food Matching
Derek qualified as a Beer Sommelier in 2013, teaches for the Beer Academy, and has run a number of successful beer and food events.

Aligning Brands with Consumer Needs
Paul and Derek have worked closely with Sales and Marketing teams to ensure brewers and marketers have a clear, unambiguous understanding of what the drinker is looking for and how this is to be delivered by the brewer.

Beer Writing
Paul has written a number of well-regarded articles for brewing industry journals covering key parts of the brewing process.

Locum Brewing & Training
For breweries which need more sustained technical support, brewery leadership, or brewer development, Derek is available for longer assignments, both at home in the UK and abroad.

Get In Touch

For some glowing testimonials, and more, come and check out www.beerdimensions.com or contact Derek at derek.orford@beerdimensions.com or on 07794 215404.

 

Photos: MUSA Brewery, Lisbon, one of the many start-ups supported by Paul & Derek

What is Adhol No. 10 and why use it?

An additive used for blending with Caustic Soda solutions supplying a source of active oxygen…

Adhol No. 10 is an additive used for blending with Caustic Soda solutions. It is specifically designed to boost the detergency of not readily saponified or hydrolysed soils by supplying a source of active oxygen.

adhol-10-30-kgs-liquid-r-hz

Adhol No. 10 is designed primarily for applications in Breweries, Beverage, Dairies and Food Processing plants; it is also suitable for use in other high care industries.

USE INSTRUCTIONS

In use concentrations of Adhol No. 10 are application dependent and should be established during trials. For occasional deep cleans, concentrations will typically be between one third to one half of the caustic v/v concentration. If Adhol No. 10 is used for routine cleaning lower concentrations should be used, typically between one tenth to one quarter of the caustic v/v concentration. Maximum concentrations will typically be
0.5% v/v. Cleaning temperatures should be optimised during trials, but for maximum benefit must be between 70 – 80°C. Temperatures should not be allowed to exceed 85 – 90°C, at this level the evolution of oxygen will be very rapid and the detergency benefit will be lost.

It is important to note that long term poor control of concentration through over dosing, poor control of temperature, or local hot spots could result in discolouration of Stainless Steel.

Adhol No. 10 is not designed for direct food contact.

The following are typical example applications, users should refer to Cleaning Instruction Cards for specific guidance. Other applications should be discussed with your Holchem Consultant. General Use. The addition of Adhol No. 10 to caustic causes the evolution of oxygen bubbles, these have a scouring and oxidising effect on soils.
Although Adhol No. 10 can be added at any point in a CIP or boil-out clean, it is better to run for approximately one third of the CIP cycle with caustic before adding Adhol No. 10.

A second additive can then be introduced two thirds of the way through the clean. Using this split dosing technique will reduce the potential for discolouration of Stainless Steel surfaces. Alternatively the dose should be delivered slowly over the entire cleaning cycle. Because Adhol No. 10 evolves oxygen bubbles it is essential to ensure that the circulation loop is vented, or, if fitted, pressure relief valves are operating.

In some applications excess foam may be generated, in these circumstances Adhol No. 10 can be used in conjunction with Defoam.

BENEFITS
· Adjustable rate of addition to meet requirements.
· Cost effective.
· Boosts performance of caustic solutions.

 

Consultancy Corner – Master Brewer Mark Tetlow

Introduction to services…

mark tetlowCan I introduce myself?

My name is Mark Tetlow BSc Brew. Dipl Brew.

I have been working in the brewing industry for the last 30 years.

I am the founder of The Beer Hub – a valuable resource for brewers and publicans.

mt@thebeerhub.co.uk

www.thebeerhub.co.uk

The Beer Hub exists to offer a range of Consultancy Services allowing brewers and publicans to to ensure the safety, quality and consistency of serve.

beer hubThe Beer Hub also offers a range of beer events that can be tailored to meet your needs. These events are a great way to educate and enthuse your staff while raising the profile of your beers.

One area I am keen to help brewers and pub owners with is supporting the quality of their beers in trade. Recent articles I have  written for Cellar Craft have had very positive responses from the industry and has led on to me working with a number of companies who have identified that the integrity of their brands can be seriously affected by poor practices at the point of dispense.By designing and delivering bespoke onsite training and support packages The Beer Hub is able to help mitigate some of these issues.

beer hubWorking with a local micro brewery I have developed a beer brand BeerHub #1 a golden ale that is dry hopped with Mosaic hops to give it a soft apricot fruity nose.

The beer came second in the local CAMRA beer festival and is now sold in a number of pubs across the Midlands. I also work with big and small brewers covering everything from brewery start ups to supporting a National Brewers craft ale strategy and even acting as a consultant to a client looking to introduce Kombucha, fermented tea, into the market.

A bit about me

mark tetlow 2

After graduating from Heriot Watt Brewing school I have worked for a number of regional brewers namely Sam Smiths, Marston and latterly at Everards where I was the Quality Assurance Manager responsible for the quality of their products from raw materials through to final beer dispense.

I have been very fortunate to work in all areas of the brewing process and also to work within the trade which I believe gives me a unique insight as not many brewers can claim to have worked from grain to glass. Part of my responsibilities have been to run Technical Services departments and in this role I have been involved in training and auditing licences to ensure that the quality products brewed in the brewery are served to the end consumers as the brewer intended.

Over the last 10 years I have run numerous Meet the Brewer events in pubs and venues across the country, speaking to over 8000 customers sharing my passion for beer, brewing and beer food matchings.
In 2016 I successfully gained the Beer Academy’s Beer Sommelier award becoming the first Beer Sommelier in Leicestershire. I now train on behalf of the Beer Academy and run customer beer classes across the UK. I have also written articles for the press and spoken on the radio about beer and beer and food matchings.

Please take a look at The Beer Hub for a full description of the areas that I cover.
Tel: 07752 200280

Consultancy Corner – Master Brewer Martin Cullimore

cullimore

E-mail: martin@cullibrew.com                                                          Mobile: 07793 47 25 47

         Website: Cullibrew.com

 

martin

Master Brewer [Institute of Brewing & Distilling]

I have over 40 years experience as a professional Brewer.

The Beers I have brewed have won numerous awards including the CAMRA Beer of the Year.

I have extensive experience in innovation including new product development and new packaging formats.

I was the longest serving Head Brewer in the country.

I can offer professional advice on:

  • All aspects of Brewing, Fermentation & Packaging techniques
  • Technical troubleshooting
  • Yeast Handling
  • Sensory Training [Flavour Identification/Taste Panel Training]
  • Brewery Auditing
  • Brewery Plant Design & Commissioning
  • Plant Cleaning & Sterilization
  • Raw Material Specification and Purchasing
  • Quality Control
  • Quality Assurance [SALSA & FSQ]
  • Packaging innovation e.g. KeyCask, KeyKeg.
  • Health & Safety including Risk Assessments
  • Food Safety/HACCP Systems
  • HMRC Beer Duty
  • Microbiology

Additional Skills/Qualifications/Information

  • Qualified Taster Trainer
  • HACCP Level 3
  • Health & Safety
  • Risk Assessments
  • C.O.S.H.H.

Cleaning in the Brewery with Murphy and Son

There are three basic standards of cleaning

  1. Physically Clean – visually clean
  2. Chemically Clean – clean to a standard where anything coming into contact with the surface suffers no chemical contamination.
  3. Microbiologically Clean – clean and sterile so that there is no physical or micro-biological contamination.

Keeping you brewery clean

This table outlines the standard required for various parts of the brewing process:

Process Plant Soil Type Cleaning Procedure Cleaning Criteria Chemicals
Milling Mills and Rollers Dust Manual Physically clean None
Mashing Mash Tun Particulate sugar, scale, tannin Manual or CIP Chemically clean Detergent
Boiling Copper Starch, sugar, hop residues, scale, tannins Manual or CIP Chemically clean Detergent
Cooling Para-flow Particulate protein scale Manual, CIP or both Micro-biologically clean Detergent & Sanitiser
Fermentation F.V.’s Yeast, Tannin, Sugar, Scale, Protein, Oxidation products Manual or CIP Micro-biologically clean Detergent & Sanitiser
Conditioning Closed Vessels Yeast, Protein, Scale CIP Micro-biologically clean Detergent & Sanitiser
Packaging Casks Yeast, Protein, Scale CIP Micro-biologically clean Detergent & Sanitiser
Cellar Beer lines Yeast, Protein, Scale CIP Micro-biologically clean Detergent & Sanitiser

The choice of cleaner employed will be dependent upon the nature of the deposits found in a particular environment and on the cleaning criteria. Generally speaking organic deposits such as proteins, gums, yeast, sugars and hop residues are most efficiently removed by caustic based cleaners, whilst inorganic scale is removed by acidic cleaners. The materials of construction of the plant are also critical, caustic soda based cleaners for example being aggressive to Aluminium.

For more information please click here.
Murphy’s supply and number of brewery hygiene products.

Addition of Copper Finings Murphy and Son Ltd

General Considerations

• Copper finings are derived from seaweeds and the active ingredients are carrageenans and furcellarans. They are available as dried seaweed, e.g. Irish Moss, or as extracts in the form of either pellets or powders.
• Copper finings can be added directly to the copper. Alternatively powders can be slurried with cold liquor prior to addition.
• The optimum rate of addition of finings should be determined annually when starting the new season’s malt or whenever there is a change in the type or supplier of malt.
• The rate of addition of finings will affect the clarity of both hot and cooled wort. Incorrect addition of copper finings (both over and under) can give poor fining action in the cooled wort and beer which fines with difficulty.

Range of Values

• Optimum rates of addition may vary from one malt variety to another, from season to season and from brewhouse to brewhouse. Murphys are happy to offer an annual optimisation service to our customers, either in our labs or on-site.
• Typical rates of addition are in the order of 1·0 – 5·0 gms per Hectolitre (10 ppm to 50 ppm, 1·63 – 8·15 gms per barrel).• Hot breaks should consist of large flocs in bright wort. Cold breaks should be a heavy fine sediment in bright wort.
• The haziness of worts from the heat exchanger should be within the range of 2 – 6 E.B.C. haze units. If worts are too bright fermentation problems are sometimes encountered because the release of carbon dioxide and consequent ‘stirring action’ that such a release promotes, are hindered.

Operational Protocols

• When casting to a hop-back, finings are added during the last 5 to 15 minutes of boiling. If the practice is to recycle worts at the hop-back finings can be added at this point. When using a Whirlpool, finings should be added at casting from the copper.
• Whatever method of addition is used the copper finings must be evenly dispersed.
• Rates of addition should be optimised according to results obtained.

Measurement Protocols

• The formation of hot breaks is assessed visually after sampling from the copper at casting.
• Cold breaks are assessed visually after sampling from the cold wort mains and allowing to stand for a minimum of 2 hours.
• Rate of addition of finings; a graph is drawn of casting, gravity against rate of addition of copper finings and breaks are indicated as excellent, good or poor. The rate of addition is altered when poor results are observed.

Kettle Finings at Murphy & Son

Brewing Audit

Build up of Beerstone

NIPAC B  – Beerstone Remover

Corner-Technical

Beerstone removal

As a brewer you may have a problem with beerstone build-up in brewing vessels and containers.
Beerstone is a compound called calcium oxalate, and if not completely removed can harbour microorganisms. Beerstone is a common factor in wild yeast infections within breweries, it can also act as a nucleation point and cause gushing.
The removal of this material is carried out by using a concentrated formulation of nitric and phosphoric acids.

Nipac B is designed primarily for this application in breweries and is formulated to be low foaming and is suitable for use in recirculation applications. It can be used as an alternative to caustic based detergents in breweries for the cleaning of bright beer tanks and tankers whilst under CO2 atmosphere. A gel version exists for manual application where recirculation of the product is not possible.

https://murphyandson.co.uk/store/75-beerstone-removal

BENEFITS OF NIPAC B

· Excellent mineral and protein removal
· Aids removal of beer and milk stains
· Safe for use on Stainless Steel
· Can be used under CO2 atmospheres
· Suitable for use in CIP applications.
For more information and dosage rates please click on the following:
NIPAC B Technical Data sheet. Please contact our sales line or sales email to purchase this product.

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Hygiene from Holchem