Category Archives: Yeast

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

WE HAVE A FEW SALE ITEMS

Due to all our new developments in the warehouse and production plant we have stumbled across a few stock items that are either obsolete or are nearing or past their best before date but still have good activity.

Yeast Quantity Best Before Price per pack
Mauri AWRI 1503 500g May-17 £23.44
Mauri Lager 497 500g Feb-17 £4.50
Munich Wheat Yeast 500g May-17 £30.56
Safspirit Malt Whiskey 500g Mar-17 £22.59
Safspirit American Whiskey 500g Jan-18 £21.19
Safspirit Fruit 500g May-17 £19.70
Safspirit Grain 500g Apr-17 £21.66

If you are interested in any of the above products please contact: frances.maud@murphyandson.co.uk

Using a microscope to help control yeast quality. Murphy and Son Ltd

For good brewing you need a healthy yeast with a good viability, a good cell count and free from contamination.  

microscope-kit

You can monitor the viability of your yeast by using a methylene blue stain, as dead or dying cells stain blue. The staining can be easily seen under a microscope.

You can perform a yeast count by using a Haemocytometer. A haemocytometer consists of a defined grid etched onto the slide surface. The number of cells per ml can be calculated.

There are two types of microbiological contamination, wild yeasts and bacteria, both these contaminants can cause hazes and off flavours.

You can monitor the presence and levels of contamination using the microscope, by identifying rod shaped bacteria (bacilli) and round shaped bacteria (cocci).

You can observe for wild yeast by looking at cell shape, size, opacity and uniformity. This often goes hand in hand with knowing your own yeast and getting to know its appearance under the microscope .

If you are interested in purchasing a microscope from Murphy and Son Ltd here are the following options:

SP30 Microscope £185.59
https://murphyandson.co.uk/store/home/357-sp30-microscope.html

microscope

  • The SP30 has many features that are normally found on microscopes of much greater price
  • The optical parts are made from achromatic corrected glass and are standard Royal Microscopical Society (RMS) size
  • The monocular head rotates through 360° and has a wide field x10 good quality eyepiece
  • The quadruple position rotating turret is equipped with x4, x10, x40 and x100 achromatic RMS objectives, which when used commonly need magnifications of x10 and x400
  • The x40 and x100 objectives have a spring loaded front lens element that retracts the lens into the objective on contact with the slide. In addition the stage has a safety stop with a similar purpose
  • The slide platform is full mechanical stage with drop down coaxial controls that makes fine movement of the stage in the required direction very easy
  • The double vernier scale also allow position identification on the slide
  • The SP30 base has inbuilt LED illumination with rheostat control that allows the intensity of the lighting to be adjusted to suit the magnification in use

Microscope kit
£341.48 https://murphyandson.co.uk/store/home/356-microscope-kit.html

The kit includes:

  • The SP30 Mimicroscope-kit-2croscope
  • Pastuer Pippettes x5
  • Haemocytometer/counting chamber including x2 coverslips
  • Methylene Blue Stain
  • sterilin bottles x2
  • Instructions

Murphy & Son’s 2017 On Site Training Day Dates 2017

Why not take part in one of our training days either at your own site or at our historic Prince of Wales Brewery Site in Nottingham?

You will be able to discuss the brewing process with one of our master brewers. Either learning for the first time or retraining in one or more of our specific categories.

All courses cost £85 + vat and include food and drink. Each delegate is given a USB containing the presentations to take home on the day.

All courses here at Nottingham start around 9.30am and finish around 4.30pm.

Available dates are shown below, please book as soon as possible to avoid disappointment.

If travelling is an issue, you can arrange a training day at your own brewery or at a local location. We can help you create a bespoke course for you. We will charge you our daily consultancy rate plus travel expenses and you can have as many delegates as you wish. We can even arrange for other brewers in your  area to attend, who will pay you for the course.

Please contact Frances Maud on Frances.maud@murphyandson.co.uk for more details or to make a booking.

LABORATORY DAY 2017

  • Thursday 27th April
  • Thursday 24th AugustCANCELLED!

Introducing you to basic science to produce beer with consistent quality. This course will cover the malting process, the mash, enzymes, pH buffering, the boil, protein coagulation, colour increase and flavour changes. You will be advised what equipment can be used to monitor pH’s, colour and bitterness and haze and there will be a demonstration on how to perform an optimisation and much more.

training-day-2

QUALITY ASSURANCE AND QUALITY CONTROL AWARENESS 2017

  • Thursday 25th May
  • Thursday 28th September

A training day that runs through the “world” of QA and QC. Aim is to arm the brewer ready for their initial foray with the subject. The course will cover: process monitoring and the process, microbiology, record keeping and quality systems i.e what does SALSA and HACCP want and what is it?

kettle-fining-addition

adding-isinglass

 

(PAST) BEER CLARITY 2017

  • Thursday 16th February
  • Thursday 29th June

adam-finingkettle-optimisations

This course will cover liquor composition and effect on stability, Brewhouse control, carrageenan, isinglass and auxiliary finings and cask preparation. The day ends with a very constructed troubleshooting session which leads to question and answers.

(PAST) YEAST MANAGEMENT 2017

  • Thursday 30th March
  • Thursday 13th July

This will cover the general overview of yeast, the fermentation process, handling live yeast, microbiology and cleaning and basic CIP.

trioSafeDepositNCYC

Please contact emily.kerrison@murphyandson.co.uk for more details or to make a booking.

Murphy and Son are proud suppliers of NCYC Wet Yeasts

The National Collection of Yeast Cultures (NCYC) is the UK’s premier collection of yeast cultures, holding over 4100 strains collected over 65 years.

From supply of yeast in bulk to safe and secure storage of your own strains, the NCYC offers wide ranging services to microbrewers.

Our confidential yeast bank will help you to protect your production yeast against mishaps. Once stored in liquid nitrogen we can guarantee supply of a pure and genetically stable sample whenever you need it.

We also offer purity checks and quality control analysis for your samples.

If you are looking for a special brew opportunity or a more diverse product range, take a look at our catalogue with yeasts from many different beers – styles old and new – from around the world.

The NCYC has a very extensive brewing collection at your service.

Benefits: Safe Deposit Service

  • Safe and Secure storage of your production yeast
  • Dedicated liquid nitrogen storage facility
  • Purity and QC analysis
  • DNA fingerprinting for detection of strain variation
  • Confide
    ntial service
  • Insurance against production yeast variants or mutations
  • Over 30 years of expertise in cryopreservation

 

 

Benefits: Liquid Yeast Supply – Bulking up Service

NCYC photos 007

  • Concentrated Pure liquid yeast ready to pitch (6 x 108 cells/mL)
  • No propagation needed. Volume ready to Pitch
  • Quantity ready to pitch from 2 to 30 bbl
  • Yeast delivered to your Brewery door
  • Use your own production yeast or select a strain (ale or lager) from our catalogue
  • Fresh high quality and high viability yeast (>95%)
  • Better aroma and flavour profiles than dry yeast
  • Achieve faster starts with our high density fresh active yeast
  • Ensure consistent fermentation

 

If you are interested in this service please contact Frances Maud: frances.maud@murphyandson.co.uk who will send out an order form and price list.

NCYC photos 013 cropped

Over 30 years of expertise in cryopreservation.

 

Yeast Management Training Day: 31st March 2016

Murphy Onsite Training Days

training day

Contact Fran Maud for more details…01159785494

Why not take part in one of our training days at our historic Prince of Wales Brewery site in Nottingham

You will be able to discuss the brewing process with one of our master brewers.

YEAST MANAGEMENT

http://www.murphyandson.co.uk/micro-audit/index.html

This will cover the general overview of yeast, the fermentation process, handling live yeast, microbiology and cleaning and basic CIP.

yeasttraining

Meet the tutors:

Dr Christine Fleming – Managing Director, Murphy & Son Ltd

Christine studied microbiology at the University of Surrey and completed an MSc in yeast flocculation at Strathclyde University then studied for her Ph.D. in brewing yeast genetics at Bass Breweries. Joining Murphy and Son in 1989, she gained acknowledgement throughout the UK Brewing industry for her technical expertise and knowledge.

 

Jamie Ramshaw – Technical Sales Representative, Murphy & Son Ltd

Jamie joined the Murphy’s team in August 2011 after working for Wells and Young’s brewery managing the brewing and filtration departments. Prior to that he spent three years with Grainstore brewery in Rutland. A master brewer from  Heriot Watt University, Jamie has working experience of the issues faced by brewers, from the microbreweries through to the largest regionals.

 

Nicholas Brading – Export Manager, Murphy & Son Ltd

A qualified master brewer from Heriot Watt University, Nick has worked in the brewing industry for 30 years, starting at Shipstones brewery then Ruddles Brewery then Carlsberg. During his two years in Bulgaria working for Carlsberg Eastern Europe he has helped develop two breweries at opposite ends of the country that involved new bottling lines, brewhouse and filter cellars. This was preceded by a three year spell in the Baltic Sate of Lithuania where he helped to bring in another acquisition into the Carlsberg family, including the launch of the Carlsberg lager brand. This followed two years at the Carlsberg offices in Copenhagen.

Paul Taylor – Laboratory Manager, Murphy & Son Ltd

Paul Taylor started Murphy’s in 2006 following 9 years at Toyota in the QC department. For the past decade he has been a passionate home brewer and has help establish the Nottingham Brewers Group. Paul has a scientific understanding of brewing and lectures on occasional weekends for the brew school at Hartington’s in Bakewell.

Adam Divall – Senior Microbiologist and Deputy Laboratory Manager

Adam studied microbiology and virology at the University of Leeds and started working at Murphy’s 4.5 years ago after leaving Unilever and before that Cancer research.

Jacopo Ianieri – Microbiologist, Murphy & Son Ltd

A member of the Institute of Brewing and Distilling Jacopo studied food biotechnology at Abertay University of Dundee. His M.Sc. research thesis was on legumes (Faba beans) as an alternative raw material in brewing. His academic research also included yeast and alcoholic fermentation in distilling and fuel ethanol production. He started Murphy’s in 2015 and our Microbiologist.

Adam Johnson – Technical Sales Representative

Adam completed a B.Sc. Hons in brewing and distilling at Heriot-Watt University, part of the course was a summer placement at Carlsberg-Tetley. After graduating he started work for Belhaven Brewery in Dunbar East Lothian (part of Greene King) in the quality department. He then worked at St Austell Brewery in Cornwall as a Technical Brewer, predominately working on Quality Management System and Quality Improvement projects.

For more information please contact Fran Maud frances.maud@murphyandson.co.uk or phone 01159785494

http://www.murphyandson.co.uk/micro-audit/index.html

YEAST VIT – PROVIDES, IMPROVES AND SUPPORTS YOUR BREWING YEAST

Some yeast strains require additional vitamins, amino acids, essential salts and trace elements to maintain good growth and health throughout fermentation.

yeast

Healthy yeast, with the help from Murphy’s Yeast Vit

In order to supplement the nutrients provided naturally by the malt, a range of carefully formulated yeast foods have been created.

Yeast vit is a specially formulated powdered yeast nutrient and is used both where there are severe yeast nutritional deficiencies and as a yeast maintenance food. Yeast Vit is suitable for yeast propagation.

Benefits:

  • PROVIDES A CONSISTENT QUALITY
  • PROVIDES CONSISTENCY IN FERMENTATION
  • IMPROVES YEAST VITALITY
  • IMPROVES ATTENUATION
  • IMPROVES RATE OF FERMENTATION
  • IMPROVES YEAST CROP
  • INCREASES FREE AMINO NITROGEN
  • HELPS TO PREVENT DIACETYL
  • HELPS TO PREVENT BACTERIAL GROWTH
  • HELPS TO REDUCE OFF FLAVOURS
Yeast Vit

Yeast Vit can be purchased in 5kg or 25kg

 

Yeast-Vit – click here for tech sheet

http://www.murphyandson.co.uk/murphyandson/yeastmanagement.html

Lallemand Yeast Prices

We are the official distributors of the Lallemand Yeast Range. Please take a look at our prices.

YEAST DESCRIPTION PACK TYPE PRICE PER KG
NOTTINGHAM ALE YEAST Box of  20 x 0.5KG PACK £65.82
NOTTINGHAM ALE YEAST 0.5 KG PACK £67.32
WINDSOR BRITISH-STYLE ALE YEAST Box of  20 x 0.5KG PACK £65.32
WINDSOR BRITISH-STYLE ALE YEAST 0.5 KG PACK £67.32
MUNICH-WHEAT BEER YEAST Box of  20 x 0.5KG PACK £84.23
MUNICH-WHEAT BEER YEAST 0.5 KG PACK £86.23
MUNICH CLASSIC-WHEAT BEER YEAST Box of  20 x 0.5KG PACK £84.23
MUNICH CLASSIC-WHEAT BEER YEAST 0.5 KG PACK £86.23
DIAMOND LAGER YEAST Box of  20 x 0.5KG PACK £137.00
DIAMOND LAGER YEAST 0.5 KG PACK £139.00
BRY-97 AMERICAN WEST COAST PALE ALE Box of  20 x 0.5KG PACK £65.32
BRY-97 AMERICAN WEST COAST PALE ALE 0.5 KG PACK £67.32
CBC-1 CASK AND BOTTLE CONDITIONING YEAST Box of  20 x 0.5KG PACK £76.20
CBC-1 CASK AND BOTTLE CONDITIONING YEAST 0.5 KG PACK £78.20
BELLE SAISON-BELGIAN-STYLE ALE YEAST Box of  20 x 0.5KG PACK £65.32
BELLE SAISON-BELGIAN-STYLE ALE YEAST 0.5 KG PACK £67.32
ABBAYE. BELGIAN STYLE ALE YEAST Box of  20 x 0.5KG PACK £65.32
ABBAYE. BELGIAN STYLE ALE YEAST 0.5 KG PACK £67.32

19×27 dry yeast poster updated july 2015

Any queries please do not hesitate to contact Frances Maud: 0115 9785494

COMING SOON – MUNICH CLASSIC YEAST

yeast

Munich wheat beer yeast strain is used by a number of commercial breweries to produce a flavourful, full bodied and aromatic Bavarian-style wheat beer. The propagation and drying processes have been specifically designed to deliver high quality beer yeast that can be used simply and reliably to help produce wheat beers of the finest quality. No colours, preservatives or other unnatural substance have been used in its preparation.

Murphys will have some Munich Classic Yeast in stock in three weeks.

Please contact Frances Maud for a tech sheet

 

Faults in the process which may cause slow, or slow to start fermentations

Brewing Audit

Slow, or slow to start fermentation can be due to faults in the process such as insufficient aeration which can be solved by rousing or increasing the rigour of rousing of your wort.

Premature attemperation can be another cause, which can be solved by pitching more yeast, agitation or running hot liquor through the attemperator.

Another cause may be that the ambient temperature may be too low this can be rectified by running hot liquor through the attemperator or increase ambient temperature using insulation, heating etc.

click here for more information