Tag Archives: brewery

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.

 

Murphy and Son Ltd now supply Tate and Lyle products

We will now distribute Tate and Lyle products to the brewing industry.

TL_logo_white

Tate and Lyle products from Murphy and Son

We have recently reached an agreement with ASR, more commonly known as Tate and Lyle, to become their distributor to the brewing industry. This arrangement opens up their full portfolio of products to ourselves and gives significant benefits to ourselves as well as strengthening a product line in which we have historically been able to offer relatively few materials. We will look to hold limited quantities of golden caster sugar, replacing the material we use at present. All other lines will be bought to order as customers require them.

Tate & Lyle® is the largest cane sugar brand in the United Kingdom and has been produced at the same refinery on the banks of the River Thames in London since 1878. Tate & Lyle Sugars are part of ASR Group – the largest vertically integrated cane sugar producer in the world. They focus principally on bringing specialty sugars and functional ingredients made from sugar cane to the EU marketplace.

Sugars in Brewing

Advantages

-High fermentability of sugars allows extended brew lengths for more efficient brewing

-Add colour and flavour

-Reduced Nitrogen content vs Malt or other adjuncts

-Add body to Low Alcohol Beers

Liquid Sugars

Comprising almost entirely of Sucrose and water our sugar syrups are an easy to use option for including sugar in your brews. From the pure sweetness of White Sugar Syrup to the darker more complex flavours of Amber and Black Sugar syrups.

Invert Syrups

LGS 454g-Pouring_CO

Invert sugars

‘Inverting’ the di-saccharide Sucrose into the mono-saccharides Fructose and Glucose creates ‘Invert Sugar.’ As well as being directly fermentable, Invert Sugar is sweeter than conventional Sugar (Sucrose) and allows for a higher solids level syrup with a longer stable life. Our extensive range of Invert Syrups including the world famous ‘Lyle’s Golden Syrup’ is a flavourful and efficient alternative to conventional sugar

Treacles/ Molasses

Black Treacle-Pouring_CO

Mollases from Murphy and Son

Treacles (also known as Molasses) have a long history of use in brewing. Milds, Porters and Stouts can all benefit from the colour and flavours of these dark cane syrups

 

Traditional Cane Sugars

As well as normal white granulated sugar we, as Sugarcane refiners, are able to offer the full range of brown sugars. Our range spans from the light, dry Golden Granulated sugar to the dark, sticky, liquorice tasting Muscovado, adding unique flavours to any beer.

Unrefined Demerara Sugar from our mill in Belize is particularly suited to giving caramel flavour notes to your product.

Brown sugar close-up on wooden spoon with Sugar cane

Can sugars from Murphy and Son

Qwik Flo Sugars

Our newest range of sugars. Using an innovative process we are able to make very dry, quick dissolving granules from almost any syrup. Ideal for processes where traditional sugars take too long to dissolve or syrups are difficult to handle. These products are a perfect way of adding Honey or Molasses to your brew in an easy to handle format.

Please take a look at the Tate and Lyle Range for 2016

Tate and Lyle Sugar Range 2016

Please contact Frances.maud@murphyandson.co.uk  or the sales office if you are interested or would like more information about these products.

Applied Minerals Filter Aids the Celatom Range – Supplied by Murphy and Son Ltd

Murphy and Son Ltd are proud suppliers of Applied Minerals Filter Aids

Flexibulk the established and respected filtration business formed in 1978 has now grown to form the Applied Minerals team who provide 37 years’ experience within the minerals market. As specialists Applied Minerals provide experienced technical knowledge alongside the highest quality products aided by our key partner EP Minerals, who we have been working with for 32 years.

Celatom Diatomite Filter Powder

Celatom is selected by many of the world’s major brewing groups. Supply is based on optimising the quality of packaged beer and cost reduction:

  • Celatom grades are manufactured from freshwater diatoms. The low bulk density of the cylindrical Celatom 3 D particle offers economies V’s competitor’s grades, less silica and more voids give greater internal bed voidage for flow and solids entrapment.
  • Supply is secured by product quality, technical support and good working relationship with site brewers.
  • Celatom grades are produced to EP Minerals World Wide Brewing Specification, meaning standards are set for trace elements such as Iron, Arsenic, etc. Celatom DE grades are naturally very low in beer soluble Iron and Arsenic.
  • Optimisation of costs of running the filtration plant, targeting longer run lengths, optimum clarity plus micro stability of the filtered beer.
  • Continuity of supply – prompt delivery ex UK buffer stock.

UK Stocked Grades

  • Celatom® FP-1
  • Celatom® FP-2
  • Celatom® FP-3
  • Celatom® FW-6
  • Celatom® FW-14

Diatom 10 mDiatomite

•Also known as Diatomaceous Earth (DE) or Kieselguhr
•Skeletons of plankton (diatoms) deposited on lake and ocean bed millions of years ago
•Nearly pure silica – very inert
•Complex natural structures
–Highly porous (85% air)
–High surface area
•Around 5 – 15 microns in size
–Can be thermally fused into larger, more complex structures
•An economical source of inert surface area and controlled porosity for a myriad of applications.

diatom 2

Start at the mine

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If you would like further information regarding our Filter Aid range please do not hesitate to contact Frances Maud 01159785494.

http://www.murphyandson.co.uk/contact-us/

For our up to date product brochure:

http://sp1.actemarketing.com/CampResource/5L13AQ2HEOTGYWA9/37/text.pdf

 

 

 

Realco – Enzybrew 10 – No Hazard to the environment enzyme based detergent

realco

We are now ready to launch a new product 

Enzybrew 10 an enzyme based cleaner. This product was on trial with our volunteers and we have received some really good feedback.

This product is an ideal alternative to a caustic based detergent and can be used as an all-in-one daily enzymatic cleaning product specially designed to clean the equipment used in microbreweries.

ENZYBREW 10 completely breaks down the organic soiling arising from traditional beer brewing, such as vegetable fibres, proteins, and starch (hops, yeast, malt flour, caramelised sugars, etc.). Ideal for cleaning fermenters, filters, heat exchangers and fermenting vessels, conditioning tanks, and boiling kettles, ENZYBREW 10 is an appropriate enzymatic cocktail providing safe and in-depth cleaning of equipment.

Sustainable Development – please click here for more information regarding enzyme based cleaning.

The price for this product is £4.67 per kg. The product comes in a 10 kg container. Recommended dosage rate: 0.5 to 2%.

Microbrewery Distillery Still

If you are interested please contact our sales line 01159780111 or email sales@murphyandson.co.uk

If you require further information regarding this product please contact frances.maud@murphyandson.co.uk

SystemSURE II – ATP Hygiene Monitoring System. Rapid and Simple Solutions for Hygiene Testing

The SystemSURE II ATP luminometer is the next generation of luminometers. Designed with state-of-the-art electronics, this palm-sized system is easy to use, extremely sensitive and affordable.

Please contact our sales line, this device could be yours for £840.47.

system sure

Used by the largest food processors in the world, hospitals, restaurants, supermarkets and other manufacturing industries where rapid detection of contamination is crucial, the SystemSURE II allows companies to quickly determine the cleaning efficiency and hygienic status of surfaces and water, validate SSOP programs, ensure food safety, improve product quality and reduce costs.

Small, lightweight
Sensitive – detects down to 1 femtomole of ATP
100 programmable test locations
Stores 500 results
Simple to use, menu-driven
Operation from keypad
Results in 15 seconds
Self-calibration

How Can the SystemSURE II ATP Detection System Improve a Sanitation Program?

The SystemSURE II, in conjunction with the Ultrasnap sampling device, measures adenosine
triphosphate [ATP], the universal energy molecule found in all animal, plant, bacterial, yeast,
and mold cells. Product residue, particularly food residue, contains large amounts of ATP.
Microbial contamination also contains ATP, but in smaller amounts. After cleaning, all sources of ATP should be significantly reduced.
When ATP is brought into contact with the unique, liquid-stable luciferase/luciferin reagent in the Ultrasnap sampling device, light is emitted in direct proportion to the amount of ATP present. The SystemSURE II measures the amount of light generated and provides information on the level of contamination in just 15 seconds. The higher the reading, the more contamination present.
Assessing the cleanliness of a surface quickly after cleaning ensures contamination has been removed.
Depending on the industry, this system will help product quality, extend product shelf life, prevent cross-contamination, enable immediate corrective action and avoid recalls. ATP hygiene monitoring provides accurate and traceable verification of the hygienic status of a surface, which is a key component of a good sanitation program. ATP testing is a universally recognized tool used by the world’s largest and smallest companies for measuring the hygienic status of surfaces and water in order to ensure product consistency and safety.

Systemsure II Swabs (100 swabs)?  for £164.22 

ultra snap

The Murphy’s guide to kegging

Brewing Auditkeg

Introduction

Kegged beer is a product which has been chilled and filtered, usually carbonated then packaged into pressurised metal containers which have a spear or extraction device of some description to aid dispense. In this way it is a different beverage to cask beer although often starts out brewed in the same way. The ability of the brewer to keg enables him to exploit different sales channels compared to cask where his keg beer can tolerate longer shelf life requirements, dispense points with no cellar cooling or sporadic turnover. Typical shelf life for a keg beer for the UK market is 12 weeks whereas for export, anything over 9 months is required.

Processing

Raw materials, brewhouse and fermentation processes are the same as for cask beer. It is in the preparation of the beer for packaging that the major changes occur. The first step is in the maturation. Beer destined for kegging is usually chilled to as low a temperature as the brewer can get it. The lower the better as this precipitates chill haze so it helps to have used carrageenan in the brewhouse too. A beer kept at -2.0˚C can be filtered after 48hrs, -1.0˚C would be 4 days, but if a beer can only be kept at 4 or 5˚C, it may be better to keep it for several weeks.

The second step is a filtration stage. This is to remove all yeast and as much protein and other material that would otherwise promote the formation of haze and off-flavour. Filtration can be through cellulose sheets or cartridge filters of different porosity or by using a kieselghur (diatomaceous earth) filter. All these techniques achieve the same thing; the production of a star bright beer which maintains its chemical and physical stability for the length of shelf life required by the customer. In practice beer is pumped from the cold tank through the filter and collected in a bright beer tank. At all stages it is important to keep air, in particular oxygen from contacting the beer. Oxygen readily reacts with residual proteins and hop resins in the beer to form compounds that eventually lead to oxidised flavours and haze which detract from the flavour. Therefor the rough beer tank often has a top pressure of CO2 gas acting as a blanket as the tank empties and likewise the receiving bright beer tank has a CO2 atmosphere to do the same as it fills.

Keg beer has a higher carbonation than its cousin in cask and this is achieved by carbonating the beer. The most efficient way is to do this inline as the beer exits the filter and fills the bright beer tank. However it can be done by carbonating the bright beer tank directly although this risks stripping out hop aroma and causing floaters through collapsed fob. A typical keg beer carbonation could range between 1.4 to volumes (cask beers are rarely greater than 1.0vol).

 Packaging

Once in the bright beer tank, keg beer is packaged into kegs as soon as possible. The product although stabilised by filtration, is not sterile so most brewers fill their kegs after first flash pasteurising. Pasteurisation is the name given to heat treatment of a liquid to render it microbiologically safe. The amount of pasteurisation given is measured in pasteurisation units, PU’s, defined as the amount of heat delivered to kill microbes in a unit of time. 1 PU is the amount of microbial death achieved at 60˚C for 60 seconds. The scale is logarithmic and can be found from tables but keg beers are generally given around 20 PU’s equivalent to holding beer at 72˚C for a 15 – 20 seconds. The whole packaging process, including pasteurisation, is done under pressure to prevent the loss (fobbing) of CO2. The pasteuriser feeds the keg racker, usually via a buffer tank to cope with variable flows seen during keg filling. Kegs are washed on a specially designed washer as they need to be de-ullaged, cleaned, sterilised, rinsed and back-pressured prior to filling with the pasteurised beer.

Due to possible damage to the beer at the elevated temperatures of pasteurisation, beer can be sterile filtered instead. This usually involves passing the beer through a series of Filter Cartridges, the final cartridge being 0.45 micron.

After filling, kegs are check-weighed to comply with trading standards legislation, labelled and a tamper-proof keg cap placed over the filling/dispense point to protect the contents.

Considerations

This is the basic process of kegging beer. It is obvious that a different process technique and different equipment is required to keg beer. The underlying principle is to bring a greater stability to the beer to deliver a longer shelf life.

Some further considerations about this process are given below:

  • Even longer shelf life can be achieved through chemical stabilisation in cold tank prior to filtration by using silica gels, PVPP or enzymes according to the raw materials used and shelf life desired by the brewer.
  • There are many different types of keg fitting to found in pubs, and some of the one trip kegs have their own fitting. Your market needs to be investigated when considering keg and fitting type.
  • The prevention of oxygen contact throughout the whole process is imperative to achieve the shelf life stated by the brewer. Oxidised beer is really unpleasant to drink and indicates a fault in the above process. It is difficult to prevent oxygen ingress but permitted anti-oxidants are available to minimise the inevitable contact, e.g. ascorbic acid, sulphur dioxide (max. permitted in beer before declaration is 20ppm).
  • It can be seen that much capital equipment is required to install the correct processing equipment. However keg beer can be made employing sterile filtration technology which precludes the need to pasteurise with its risk on flavour change and energy requirement. Sterile filtering is made immediately after the rough filtering step and produces a microbially stable beer that can be carbonated and kegged as described.
  • The introduction of another product stream to the brewery requires more management, knowledge and expertise. It is worth considering purchasing additional quality control equipment like CO2 and O2 analysers especially to assist with the control of these important parameters.

Consultancy Corner – Master Brewer Graham Moss

Graham's consultancy buisiness

Graham’s consultancy buisiness

CONSULTANCY CORNER – GRAHAM MOSS

Graham is a well known UK master brewer with over 35 years experience in the brewing and processGraham Moss 5 industries. He has worked closely with Murphy and Son and breweries of all sizes from the mid 1980’s, and has built up a close working relationship with the team at Murphy’s and other key industry suppliers.

He is an accomplished brewing professional, with a Masters degree in Malting and Brewing Science from the prestigious British Brewing School in Birmingham (1986), Master Brewer (IBD, London 1991), Masters in Business Administration (Hull 1997), as well as a Bachelors degree in Biochemistry (Sheffield 1983).

Graham Moss 6Graham gained a “golden ticket” position with Scottish and Newcastle Breweries Ltd (now Heineken). In this position Graham received in depth training and Management experience in all aspects of the brewing industry, taking secondments at many sites and in many different departments. He accepts he was very fortunate for the experience obtained. Areas covered included traditional brewhouses, automated breweries, Fermentation, Maturation, Filtration, Cask and Keg Packaging, Bottling, Canning, Logistics, Dispense; with further secondments in Malt, Hops, Laboratories, Engineering projects. Ales and Lagers. During the brutal rationalisation in the industry in the 1990’s Graham worked at Whitbread Boddington’s, where he remembers routine brewing of 1800 barrels per Shift, 10 shifts a week!

Graham is well experienced in project management work. He has completed several hundredGraham Moss 1 assignments building breweries, large and small, all over the world. His MSc thesis was mixed gas dispense systems and his MBA thesis was in developing a national beer brand. His Mossbrew consultancy is an engineering and training business and he is also a stakeholder in the Ministry of Ale, a building he acquired as a derelict shell in 2000, refurbished and re-opened, still going 15 years later. Here the team operate a showroom brewery and an introductory brewing training course. Memories of installing a brewery in Barbados when it was hit by Hurricane Ivan in 2004, cause a humanitarian disaster, and also working with some lovely customers, and their families, in the brewing industry.

Graham Moss 3 

Graham’s Tips for a successful Brewery Business.

  1. Have good quality and professional looking point of sale material.

  2. Keep a close eye on the cash flow.

  3. Brew beer according to a quality system, make sure you understand which are the critical control points, “Quality by Simplicity”.

  4. Don’t be afraid to pay for an annual audit by an industry professional, this could save you money in terms of energy usage, hop usage, quality failures, safety and regulation lapses.

Contact

www.mossbrew.co.uk

gm@mossbrew.co.uk

graham moss 7

Ammonium Tetraformate Solution – Spent grain treatment

ryeAMMONIUM TETRAFORMATE SOLUTION is used for killing yeast or grain prior to use as animal feed.

Benefits

  • Improves digestion and absorption of nutrients in livestock.
  • Prevents contamination and recontamination by pathogens in animal feed.
  • Assists compliance with:
    FEMAS
    BFBi Feed Assurance Scheme
    BFBi Code of practice for moist feeds
    HACCP
  • Suitable for Organic Feedstuffs
  • Permitted Preservative in Feedstuffs

Principle

Brewery and distillery co-products that are sent for animal feed must be “safe” for animal and human consumption. “Feed ingredients shall be deemed safe if they do not have an adverse effect on human or animal health and do not make food derived from food producing animals injurious to health or unfit for humans consumption” Regulation (EC) 178/2002 adapted)

To ensure the safety of co-products, HACCP assessments have to be carried out in order to minimise chemical, physical or microbiological contamination.

In yeast slurry the possible microbiological contamination include:

  • Bacteria including Salmonella – from birds, pests, environment or operatives within the brewery
  • Mould – From the environment
  • Mycotoxins – Produced from mould growth

Controls needed to eliminate microbial contamination in yeast slurry may include:

  • Prevent ingress of birds, insects and other pets
  • Ensure a clean environment within the brewhouse and yeast storage areas
  • Treat yeast slurry with Ammonium Tetraformate Solution to kill micro organisms and prevent further growth of mould and myco-toxin production.
  • These steps will become Critical Control Points (CCP’s) identified in the HACCP assessment to either eliminate or reduce the hazards to an acceptable level.

Application and Rates of use:

The product can be diluted prior to use to ensure even distribution throughout the grains.

Mix the product evenly throughout the surplus yeast at a rate of: 1 litre per 300 litres of yeast slurry for up to 12% dry solids up to 1 litre per 275 litres of yeast slurry for more than 12% dry solids.

Rates of use

Check that the product is within its shelf life before use.
Experiment with additions to determine the minimum effective rates.
Read the Safety Data sheet prior to use.
Do not mix with alkaline products.

Would you like to trial our new detergent? Enzybrew 10.

realco

ENZYBREW 10

An enzyme based detergent !! If you wish to trial this product and provide us with feedback please contact Frances.maud@murphyandson.co.uk

If you are interested in the product, keep an eye out, on our social media sites, website and newsletters for feedback for this product.

Due to its neutral pH, and its 100% biodegradable properties this new product has many benefits.

NON HAZARDOUS TO THE ENVIRONMENT

HARMLESS TO THE USER

CLEANING IN A SINGLE CYCLE

ENZYBREW 10 is an easy to use, effective, all in one daily enzymatic cleaning product specially designed to clean the equipment used in microbreweries. ENZYBREW 10 completely breaks down organic soiling arising from traditional beer brewing, such as vegetable fibres, proteins, and starch (hops, yeast, malt flour, caramelised sugars, etc). Ideal for cleaning fermenters, filters, heat exchangers and fermenting vessels, conditioning tanks, and boling kettles, ENZYBREW 10 is an appropriate enzymatic cocktail providing safe and in-depth cleaning of equipment.

Microbrewery Distillery Still

For more information please click on the data sheet

ENZYBREW 10 Tech Sheet

Lab Training Day – 24th September 2015

LAB TRAINING DAY

We still have spaces available on our lab training day, this comprehensive course covers, liquor composition, kettle, auxiliary and isinglass optimisations and demonstrations, microbiology practicals, a presentation on consistency, quality and due diligence. These courses always end with a troubleshooting session which is well received. If you are interested please contact Frances Maud who will be happy to book you a place.

At each training day we always ask our delegates to give us their feedback, please take a look at the comments that were made at our last Laboratory Training Day.

“Broad content base, usability of information impartial”

“Kettle optimisation and introductory talk were very good”

“Practical sections were my favourite bits”

“Content was useful. Well-structured day, lunch was excellent”

“Finings, Liquor treatment, yeast were well covered”

“All content well structural and evenly distributed”

“All detail measured and time managed sufficiently”

“Great day and very informative”

“Overall a very useful day – thank you”

“Very good”

“I would recommend the course”

“Very good thanks”

This course will be the last one for the year. We will be re-running all courses in 2015 starting in February. Please keep an eye out for flyers or alternatively please contact Frances Maud

For information regarding all our training days please take a look at all the links on the right.