Category Archives: Murphy Products

Low or no? The alcohol-free boom and why it’s showing no sign of going bust.

In partnership with CereX: Natural Cereal Extracts

From stouts with milk proteins for mouthfeel to ales composed from hop oils and malt extracts, specifically built stripping columns to boiling off the ethanol from the finished beer. There are an increasing number of brewers dipping their right toe and even diving head first into the field of NABLAB (non-alcoholic beer and low-alcoholic beer). And while the UK low/no market is still tiny in comparison to beer at large, or even Craft for that matter, representing less than 1% of total beer sales, its popularity is growing, especially among young drinkers. So, if you’ve already added an alcohol-free recipe to your repertoire then you’re totally on trend, you hipster you!

That’s right, the latest trend we’ve witnessed and which we think will only continue to gain momentum is the low percentage brew. We’re not saying that the rich, punchy and high ABV Craft 2/3 is going anywhere, or even that it’s under threat. Just, that trends like craft lager, clean (put an avocado on it) eating and vegan options are going to continue take an equal share of the limelight and are part of a trajectory towards further diversification into healthy NABLAB options. #DryJanuary (around the clock), or rather #TryJanuary – both are truly applicable here!

Say what now? Well, Heineken, Budweiser and San Miguel have all introduced 0.0% beers to the market and supported them with dedicated marketing campaigns for DryJanuary this year. AB InBev have even pledged that 20% of the beer they sell will be low or no by 2025, a big claim to make on a short-lived trend? Plus, BrewDog’s Nanny State has been a dependable part of their repertoire for many years, marketed initially as a reaction to the stink surrounding their 18% Tokyo, but as ever, devilishly ahead of the curve. Love it or hate it, NABLAB is more than just a fad and represents an opportunity for investment in a growing market, should you wish to take it.

Who cares? Well, if the brewers’ role is to meet customer demand (we know that’s not your only role really), then evidence strongly supports the existence of said demand for low or no. Recent research done by GlobalData shows a growing focus on healthy options and a parallel interest in lower alcohol alternatives. For instance, 38% of global consumers said health claims influence their choice of alcoholic drink. When looking at Great Britain in particular, the Office for National Statistics found that regular alcohol consumption is declining and teetotalism in those aged 16 to 44 is on the rise. A trend which is particularly prevalent among young people aged 16 to 24, who are less likely to drink than any other age group. The stereotype of the student weaving through life from party to party, punctuated only by hangovers and the odd deadline is something of the past! Rest in peace.

Looking for a catalyst, that moment to invest? Well, now really is the time! With the introduction of the ‘sugar tax’, the demand for an alternative to alcohol that won’t break the bank has never been higher. Ever winced at the cost of branded fizzy pop, marvelled at how your pint of orange juice and lemonade costs the same as the local real ale? Well, said conundrum bemoaned by teetotallers and designated drivers alike isn’t going anywhere. This is a call to arms brewers, we need you! There has got to be a better option.

We get it you say, we need to add a low or no brew to our range, can you get to the point and tell us how? There are many options available to the brewer looking to produce a final product for the low or no market.  You can start at the beginning of the process by limiting the malt/water ratio to produce a lower original gravity or by choosing lower fermentable brewing materials for lower overall ethanol content. There’s the options that have me searching for my copy of Cool Runnings (tenuous link, maybe, excellent film, certainly): the ‘cold contact’ method of pitching your yeast in wort at near freezing temps; the method of fermenting the ‘second runnings’ from a previous mash #ReduceReuseRecycle; or that of ‘crash cooling’ when you’ve reached your desired gravity and alcohol content. There are also several methods of removing ethanol (expensive equipment may be required) and even the option to, well, water things down. All these options have costs and complexities to consider and will ultimately affect the overall beer flavour and mouthfeel; the skill lies in reducing this effect as much as possible.

Seem a bit complicated? Well, when isn’t it? We think we might have the answer! Technically speaking there is no such thing as beer without alcohol, as beer contains alcohol by definition, so really what we’re discussing here is a non-alcoholic malt beverage or brew. When you think about it like this, you open up a whole new creative space, separate to your usual brewery output. This is where CereX comes in, a malt extract that is the perfect clear compound for no and low beverages and which can be used for colour, smell, mouthfeel, taste and nutritional content.

CereX is a super high value natural malt extract, produced with a brewer’s philosophy. It is made initially in the same way as beer, well up to the point of wort boiling, so it’s made entirely from malted barley and brewing water. This also means that mashing, lautering and wort boiling are all performed in a state-of-the-art plant with the same strict levels of quality control and led by a passionate team with expert knowledge of brewing. Win! The first divergence from the standard brewing process occurs when the boiled wort is pumped through a series of vacuum plate heat exchangers. This evaporates the water content; enriching and concentrating the wort until a thick wort syrup is created. This is the natural cereal extract: CereX. It is then filtered for stability and to remove proteins leached from the malt, and finally stored in tanks at around 30°C ready for packaging. Once packaged it has a shelf life of 12 months and is available in 20kg and 235kg, oh and also heated road tankers for the big boys. It’s sterile, oxygen-free and very tasty! Plus, the clarity and stability of the extract means it’s perfect for all sorts of beverages.

Sound good? It’s even better once you’ve got it in the brewhouse (obviously). CereX is essentially an extra yummy concentrated malt extract, which requires you to dilute it to a specific gravity, say 1.045°OG, and then add aroma, flavouring and/or colouring to create the beverage in your mind’s eye (oh and you can carbonate it too if you’d like). Popular additions that spring to mind are a caramel to darken the drink, coffee flavourings, hop oils, bitters and acids. We recommend that when making these additions you do it on the cold side, to avoid cooked flavours and loss of aroma. But you’re the artists – you know what to do!

The rationale behind our confidence in CereX is multifaceted. The quality of the product is undeniable, providing the assurance you need when embarking on a new project like an alcohol-free brew. What’s also incredible, is that this quality doesn’t require huge investment for your brewery. Our industry is always seeking innovation and efficiency and this product provides this in spades; it’s a flavoursome base with almost endless possibilities of blending without time-consuming low or no specific procedures! Furthermore, the key difference CereX offers to NABLAB’s made by other processes, is that it has never come into contact with alcohol or yeast, thus making it acceptable to Muslims, those with a yeast intolerance and in fact, anyone looking to avoid alcohol and/or yeast altogether. For this reason, CereX is hugely popular in certain parts of the Middle East and Africa. Oh and CereX has health giving properties too. That’s right, healthy beer! Apart from some sugar, it is high in vitamins, amino acids, salts and certain proteins, making it the refreshing healthy option for the pub-goers not partial to pop or soft drinks we’d been so aspiring to cater for. So healthy is beer brewed via this route that German Olympians have been choosing it as an alternative to sports drinks! (We were shocked too!) CereX really is a low-cost, low-tech means to compete with the Heinekens, InBevs and Carlsbergs of the NABLAB world! A foundation for flavour without alcohol that can contribute to both the development and improvement of any low or no product! Contact us on techsupport@murphyandson.co.uk if you’d like to learn more.

Looking for a bit of further reading? We’d recommend:

Lager, Lager, Lager

When some very enterprising German brewers decided to store their beer in the frozen Bavarian Alps through the summer time in the early nineteenth century, little did they know of the impact there new “Lager” creation would have on the world of beer.  Some of these brewers were so moved by the potential of this wonderous brew that they started to leave their Bavarian breweries to spread the word around Europe and refine this new brewing art.  Many on the continent were so moved by the potential of Lager and the Lagering technique that many brewing enterprises started making related products of their own giving rise to styles like the Red Lagers of Vienna.  Much credit also needs to be given to Bavarian brewer Josef Groll who, in 1842, took the brave step of heading to a little-known brewing town called Pilsen in the Czech Republic to try out his new lager recipe.  Following on from this original Pilsner (Pilsner Urquell), innovations and developments in the likes of glass bottle manufacture and refrigeration coupled with a good helping of migration meant lager quickly became a worldwide success.

Lager is as popular as ever and whether its Pilsner, Helles, Vienna Lager or Schwarzbier you are considering brewing, Murphy and Son is the place for everything you need for a flavoursome quality lager.

Liquor Treatment

Our much treasured, annual free of charge liquor analysis now includes a suggested liquor treatment for lager style beers as standard.  If you have not had you liquor checked for a while and you are a Murphys customer please send 50ml of untreated water to our lab for us to check out for you.

Our suggested lager treatment aims for a brewing liquor with adequate calcium for good brewing enzyme activity, yeast flocculation and oxalate and protein precipitation whilst mimicking the low sulphate and chloride levels of Munich and Pilsen for a crisp, light flavour.  This is best achieved with suitable additions of lactic acid to reduce alkalinity with low levels of calcium sulphate and calcium chloride to increase calcium ions.

Malt

Our new closer ties with Simpsons Malt means that we now have in stock ready for dispatch Finest Lager Malt (crushed).  This highest quality malt is slightly higher in Total Nitrogen and slightly under-modified so head / foam and mouthfeel will survive the lagering process. To add to this quality base malt, we can also supply a range of crystal malts, caramalt, wheat malt and Vienna malt (all crushed) direct from our warehouse.

Hops

Whether you are looking for traditional varieties of Noble Czech Saaz and German Hallertau hops, or looking to add a dry hop twist to your brew with new world hop pellets, we are very proud of our close relationship with Charles Faram which means we can supply the best hops around to suit your requirements.

Yeast

On the dried yeast front we are pleased to hold stock of Lallemand Diamond Lager Yeast and three different Fermentis Lager Yeasts.  We also supply wet yeast cultures from the National Collection of Yeast Cultures (NCYC) which houses a vast range of lager strains originating from all over the world which can add the precise character you are looking for.

Flavour control

Diacetyl and Sulphur flavours can be problematic in lagers to help keep things under control we have the perfect products to help.

When added to wort at the start of fermentation, the enzyme Alpha Acetolactate Decarboxylate (ALDC) acts on the diacetyl precursor alpha acetolactate converting it to acetoin.  If alpha acetolactate is not present diacetyl can’t be formed so no buttery off flavours in your beer and conditioning time can be reduced.

To help keep sulphur off flavours out of your beer, Murphys have developed two zetolite products for the job.  Zetolite 65, when added to wort at the start of fermentation will prevent the formation of sulphur off flavours whilst if you notice the undesirable sulphurous aromas in your fermented product, the addition of Zetolite 63 will stimulate your yeast to reduce H2S and DMS aromas during maturation.

Don’t forget…

…an exuberant bright appearance is important with lagers and at Murphys we carry a huge range of finings and stabilisers to help achieve the desirable crisp look from brewers clarex to Super F, Silica and PVPP products, the Murphys Technical team is on hand to get this just right for you.  PGA is also a handy product to help achieve a perfect looking head on dispense.

For further information on any of the products discussed or for general advice and trouble-shooting with lager brewing please contact the Murphys Technical Team.

We Sell Key Kegs!!!!

Author: Iain Kenny, Technical Sales Representative, Murphy & Son Ltd

Contact the technical team on techsupport@murphyandson.co.uk

What should you expect from this year’s malt specifications?

We’ve been discussing the expected malt specifications for the coming year with our malt suppliers and wanted to feed back so you can prepare and tweak your recipes as required.

The malt nitrogens coming into breweries with the new seasons malt are likely to be higher than usual, at around 1.7%. The winters are not expected to be quite as high, but are still above average, predicted at up to 1.5%. This is a result of environmental factors, as last year saw low rainfall which made it harder for the barley to establish properly. Blame the British weather, it’s a national habit and we brewers are no different. You can however, prepare for this and if you need any technical support in doing so, we’re always on hand. The key implications revolve around your use of copper and auxiliary finings, the rates of which will need to be reoptimised once malt is in breweries and will likely increase. You can expect to see the first malts of this harvest in breweries across the country from mid-February onwards.

Could do with a bit more information on the matter? No problem!

It starts with the farmers, who sow different varieties of malting barley in autumn and early winter, known as “winters” and again in spring, known as “springs”, both of which are harvested from early July onwards. The latter are becoming more popular as they tend to be easier to grow but do require more fertiliser to get a decent yield by harvest time. Winters don’t require as much fertiliser making them cheaper for the farmer but extract value to the brewer tends to be less.

In brewing, we refer to the percentage of protein present in the malt as percentage nitrogen, it is quoted on malt analyses and used as a price guide and quality indicator. For example, feed barleys have a high protein content to feed the animals. Brewers however, want nitrogens to be lower, at around 1.4-1.5%. This provides enough yeast growth, flavour and beer foam without any substantial problems with haze, stability and excess yeast growth, above these levels and the later can become an issue. There is therefore, always a focus on this parameter at harvest and purchase time.

How come the percentage nitrogen is predicted as being higher in British malt this year?

The issue is in fact that of last year, where we saw a prolonged dry winter and spring in the main growing regions of the UK, resulting in crops not establishing well. To help crops along, farmers spread higher amounts of fertiliser which in turn pushed the nitrogens up. This is because the fertiliser is taken up by the growing plant and deposited in the developing ears of corn which are the grains harvested as barley for the malt crop. Had they not done this, the crop may well have failed altogether, something which did happen in a small number of districts resulting in some shortage too. The maltsters work with what they get off the fields, blending barleys to get an overall consistency which they can sell to brewers. However from a brewer’s perspective, with already high nitrogens and a limited supply, the quality of malt coming onto the market is weaker when compared to the previous years’ crop. Therefore, the forecast is less stable beer.

As brewers there are various techniques at our disposal to control protein (nitrogen) in the brewing process, and this is where we at Murphys specialise! Carrageenan and auxiliary finings are both process aids that remove this protein. It follows therefore, that brewers will require more of these products to treat the higher nitrogen malt expected this year. Something which we can support with our optimisation services and technical expertise, provided to you by a team of master brewers. Choosing Murphys will be an invaluable decision in 2018.

Like to perform your own optimisations? We’ve just the kit you need!

The Murphy Copper Finings Optimization Kit, which contains all the equipment required, as well as documentation on how to perform your own optimisations.

Kegging, canning or bottling? Have you considered the benefits of Murphy’s Super F?

Since its launch,  Super F has proven invaluable to many of the top craft breweries worldwide, providing great results for beer produced for keg, can and bottle whether filtered or unfiltered.

What is it?

Super F is a rapid action fining, made using our own special formulation of silicate and polysaccharide for rapid sedimentation.  This unique blend makes Super F effective at fining out yeast as well as being an effective finings agent against potential haze forming colloids like proteins.

How’s it used?

Super F is best added when beer is moved from fermenting vessel to conditioning tank with care taken to ensure good mixing.  It is not a suitable addition for cask conditioned beer and should never be dosed directly to cask.  Action of this fining is quite rapid with excellent results achievable within 48 hours.  Super F packs a real punch so dose rates are low with typical doses 75ml-175ml per hl will achieve great clarity (often less than 1 EBC) and a compact sediment.

Benefits

The rapid action of Super F will significantly reduce residency time in conditioning / maturation vessel.  When using this product, the load on centrifuges and filters will be significantly reduced due to brighter beer being presented for further processing.  This gives considerable time and money savings per run.

When kegging unfiltered beer, yeast counts and protein content in the product will be lower and more consistent, leading to a more stable product.

Super F is also vegan friendly and is easy to store (just don’t freeze it!) with a shelf-life of 6 months from manufacture date. Furthermore, Super F is also in accordance with German Purity Law (set into force by the German provisional beer law in its current version 9 [6]).

Finings trials

Introducing a new finings regime to any brewery is a big step.  At Murphy and Son, we pride ourselves on our technical support so before any brewer uses this product we ask that they send a representative two litre sample of their beer to our laboratory where our Research and Development Scientist Dr Ruth Newby and the rest of the lab team will set up optimisation trials.  This will give valuable information on haze and sediment levels for different dosages to provide a starting point for trials and additions in the brewery.  As always, our technical sales team will also be on hand to aid and advise on the products use.

Author: Iain Kenny
Technical Sales Representative

For further information or to setup a trial please contact our technical team on
technical@murphyandson.co.uk

IBC BUNDS FOR SALE

IBC bund stands for sale (used but in really good condition).

Suitable for 1,000 litre tanks for all your IBC spill containment needs. The bund stands are constructed from high impact resistant GRP and incorporate a lining that is resitant to most chemicals. Please check compatability of chemical if in doubt. Dimensions: w1570mm x D1670mm x H650mm.

Offers welcome! Collection prefered.

Sold as seen. First come first served. 

 

Any queries please feel free to phone or email Fran Maud on 01159785494 or frances.maud@murphyandson.co.uk

Happy New Beer!

We all go into the new year with ambitions and resolutions, invent a hangover-free ale being a fine example (we’ll leave you with that one). There really isn’t a better time to share some of our aspirations for the new year and celebrate the triumphs of 2017, so ‘happy new beer’ from us all here at Murphy & Son Ltd!

To kick things off we’ve an incredible company milestone from 2017; the launch of Murphy & Son Inc, which saw us solidify our position in the US market. This is only the start of our expansion into the US and global markets more broadly, something we look forward to reporting back on as our endeavours across the pond develop. For now, we are pleased to announce Murphy & Son Inc. is operational. ‘To infinity and beyond!’

Now for a little closer to home. Our site has seen considerable expansion and investment this year, through the installation of our new reception, chilled warehouse and can wash facility. The new can and IBC washers will allow us to clean 800 cans and 50 IBCs in a day! Something which we’re confident will help improve our returnable drum service and supports our food grade commitments.

Our new warehouse with state-of-the-art racking will allows us to double out storage capacity and provide more temperature controlled storage to improve product quality even further!

We’re proud to promote some changes already being set into motion in our Laboratory too. Lab analysis turnaround times have become an even more central focus for the team, as we know you brewers always want your results yesterday! Plus, in the new year we’re taking this one step further and launching a new range of due diligence packages, which will provide structured ongoing quality assurance.

We’d also like to congratulate two of our laboratory team on achieving their General Certificate in Brewing. Well done Adam Divall and Ruth Newby for expanding the expertise of the Murphy team even further!

With a real sense of growth and innovation gaining momentum in our company in 2017, we go into 2018 enthused and ready to continue providing and expanding upon our first-rate customer service. You, our customers, are the driving force behind all the changes we’re making structurally, so we can ensure better service and quality from our one-stop-shop.

‘Look to the future now, it’s only just begun!’

Finally, we’d also like to congratulate you all on another record breaking year and Christmas period. We’ve experienced first-hand your dedication, the incredible batch sizes and the growth of breweries from new kids on the block to established brands. It’s an incredible time to be part of the industry and we’re proud to be at the centre of it working to support each and every one of you, as we have been for 130 years.

In 2018 we’re committed to continuing to improve our service and range so that you can ensure excellence in your brew. Any feedback for us or new year’s resolutions you’d recommend, let us know via info@murphyandson.co.uk or call us for a chat on 0115 978 5494.

We leave you with a quote from British wordsmith himself William Shakespeare…

‘For a quart of Ale is a dish for a King.’

Cheers!

The Murphy & Son Team

 

The new impact resistant MurphyHallam Layer Board

We at Murphy & Son Ltd are proud to announce a new design of layer broad, produced in collaboration with Hallam Plastics; the M&H Layer Board. Our design is more durable, weather resistant, safe and strong.

Layer boards are a staple in every brewery and used throughout the supply line. They’re not, however, without their bugbears; prone to cracking in frosty conditions, warping under heavy use and collecting rain water (a cold shower every brewer has begrudgingly suffered once). So at Murphy & Son we thought it about time someone reinvented the wheel.

As with every Murphy product, our Layer Board is designed with the brewer and brewery in mind. It’s compatible with numerous automated systems and manufactured from High Density Polyethylene (HDPE), a superior non-brittle plastic that won’t crack or split in sub-zero temperatures and is impact resistant. Manufactured using engineered structural foam (ESF), the board boasts a high strength to weight ratio, compared to conventional injection moulding techniques. Plus, we’ve even added a simple drainage system so rain water can no longer collect. HDPE is stronger, more durable, more rigid and more resistant to the sunlight’s UV rays than conventional polypropylene, ensuring safer loading and unloading for draymen and fewer breakages.

The board’s superior manufacture is coupled with business acumen. It’s 100% recyclable and returnable for supply chain cost effectiveness. Plus, our boards can be customised; available in a range of colours and with the option to add a logo. A radio-frequency identification tag facility is also available upon request, to enable accurate tracking, deter theft and enhance security. We’ve left no stone unturned.

Interested in learning more about our new MurphyHallam Layer Board design or looking for a quotation? Please contact Peter Lawley on 07917 305140 or
pete.lawley@murphyandson.co.uk

The latest from Lallemand!

Can I purchase LalBrew New England East Coast Ale Yeast or WildBrew Sour Pitch from Murphy & Son? The answer is yes! Interested? Please email frances.maud@murphyandson.co.uk or call 0115 978 5494 for prices, advice and availability.

So, what can you expect from these two Lallemand latest? The newest kid on the block is LalBrew New England, officially unveiled yesterday (Nov 13th ’17) and it’s an innovation that’s already causing a stir!

The LalBrew New England is a ready-to-use dried strain of Saccharomyces cerevisiae which has been selected for its specific ability to allow hop flavours to remain prominent while also providing the fruity notes championed by the ‘East Coast’ style. The ‘East Coast’ style is a sister style to its West Coast counterpart, but with yeast that naturally produces fruity aromas. An ale with a mixed bouquet of fruit and hops on the nose and when tasted, which is sometimes brewed cloudy and sometimes not.

As we’ve already said, Lalbrew New England is causing quite a stir, the Murphy sales team have already received enquiries and that’s before its official release! In fact, this new yeast has been produced in reaction to a number of customer requests, hence our confidence in its relevance and popularity. It’s also been seen very favourably in the trials executed by several breweries. Like to trial this yourself? Please don’t hesitate to get in touch.

Want the specifics?
Click here for the Lalbrew New England Technical Data Sheet

LalBrew New England isn’t the only innovation we’ve seen from Lallemand recently. The first product in the new WildBrew line, Sour Pitch, has also been making heads turn. A zesty addition to your brew style.

WildBrew Sour Pitch, is a ready-to-use dried bacteria. A strain of Lactobacillus plantarum specifically selected for its ability to produce a wide range of sour beer styles. Some of the styles you can brew with Sour Pitch include, Berliner Weisse, Gose, Lambic, American Wild and Sour IPA. In addition to which, if you choose Sour Pitch when brewing your sour beer style of choice, you can ensure unmatched consistency, effortless application, fully assured performance and unparalleled purity!

What’s the brewing industry reaction? Several breweries around the world have executed highly successful pilot brewing trials with Sour Pitch, the results of which have been overwhelming positive. Pair this with the huge buzz we’ve seen in the industry around Sour Pitch since its release at Drinktec 2017 and it’s undeniable that everyone is looking to try it, or rather “unlock their sour potential”.

Finally, WildBrew Sour Pitch has been designed to assist creativity in brewing, but here are a few tips for its application. The ideal temperature for inoculation of WildBrew Sour Pitch is: 35-38C (95-100.5F) optimal but 30-40C (86-104F) will result in effective souring and the recommended inoculation rate is 10g/hL.

Want the specifics?
Click here for the WildBrew Sour Pitch Technical Data Sheet

IONIC COMPOSITION – Brewing Liquor

Originally, brewing started up in areas where the water supply was suitable for the production of beer, but with the wide geographical spread of modern breweries and modern supply systems, the water available to the brewer can be at best variable and at worst quite unsuitable. The natural water in areas such as Burton-upon-Trent proved excellent for production of bitter ale beers and many brewers will now treat their incoming supply to adjust pH and salts content to emulate Burton water. Where dissolved salt levels are low, it is usually sufficient to make up the concentrations to the desired levels. The most important ions are calcium (Ca++), sulphate (SO4–), bicarbonate (HCO3-), and to a lesser extent magnesium (Mg++), and chloride (Cl-).

CALCIUM (Ca++)
Calcium is a very important constituent and performs a number of functions:-

  • Decreases the pH during mashing and wort boiling, favouring enzyme activity
  • Promotes the precipitation of unwanted proteins in the kettle, hop back or whirlpool
  • Promotes yeast flocculation at the end of fermentation
  • Promotes head retention on beer
  • Reacts with oxalate to form an insoluble salt, preventing gushing in beer

SULPHATE (SO4–)
Sulphate is added to give beer a drier and more bitter effect

BICARBONATE (HCO3-)
Bicarbonate has the opposite effect to calcium in that it causes an increase in pH, so reducing the desirable effects of calcium

MAGNESIUM (Mg++)
Magnesium levels are typically rather lower than calcium and in addition its salts are more soluble,
so it has less effect on pH and flavour than calcium

CHLORIDE (Cl-)
High chloride concentrations are not usually found in water; its addition can impart palate fullness

WATER HARDNESS
Both temporary and permanent hardness can be treated using acidic products

WATER HARDNESS
The presence of calcium or magnesium ions in water gives rise to hardness, the familiar effect of which is to diminish or prevent the formation of soap lather. Calcium (or magnesium) bicarbonate in water is termed temporary hardness, so called because it can be removed simply by boiling the water and precipitating insoluble carbonate together with the evolution of carbon dioxide. Calcium or magnesium salts other than bicarbonates, typically sulphates or chlorides, are termed permanent hardness because they cannot be removed by boiling. Instead, other treatments such as sequestering, ion exchange are used.

Acid Treatment
This is now the most widely used method, for a number of reasons:-

  • It is relatively inexpensive
  • It is easy to use and does not produce sludge in the hot liquor tank
  • Products such as AMS will add desirable anions, sulphate and chloride
  • It can be achieved by using products such as Phosphoric Acid or Lactic Acid if no anions arewanted – for example in lager beers

It is essential to rouse the liquor when acid treating in order to encourage the removal of the carbon dioxide. This can have corrosive effects on the materials of construction of hot liquor tanks if left in solution.

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) – SOLD

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