Tag Archives: brewing

Announcement: new and increased 9-month Super F shelf life and fining guide!

We are pleased to announce that the shelf life of our vegan fining Super F has increased from 6 months to 9 months!

As part of this, you will now receive Super F in green 25kg or 200kg drums and the shelf life starts from the point the product is manufactured and placed in said green drums on our site. The shelf life will, of course, always be clearly outlined on the product label.

Shelf life isn’t the only change Super F has seen of late. We’ve also made it available to purchase without an optimisation by our laboratory, although we still strongly recommend you carefully optimise before use! In aid of this, we thought it advantageous that we go through the basics of a successful Super F optimisation.

First of all, the materials you require to optimise are as follows:

  • 3L measuring jug
  • 500ml measuring jug
  • Pipette with 0.1 ml graduations
  • 5 x 500ml glass bottles
  • Refrigerator set to 4°C
  • Microscope kit and Haemocytometer

Super F Optimisation Method:

  • Set up the glass bottles with the specified dose rates and clearly label the bottles
  • Take a 2.5 L sample of beer post fermentation and perform a yeast count
  • Measure 500ml into each bottle and seal, invert three times to mix and refrigerate for 24 hours
  • Very carefully remove the beer from the fridge and set on a bench with a light source behind the samples
  • Select the rate which has the best clarity along with a compact sediment.
  • If you cannot measure haze it might be good to develop a grading system for your records e.g. A-F A=Brilliantly bright         F= Very Turbid/Dull
  • Yeast counts for the best sample can validate that the bulk of the yeast has been removed.

The recommendation for dose rates to optimise to are as follows:

Super F Dosage
(pints per barrel)
Dosage ml/HL Trial Dose ml/500ml Rate Guide
0 0 0 Control
0.17 60 0.3 Low
0.35 122 0.6 Low/medium
0.45 157 0.8 Medium/High
0.62 217 1.1 High

When using Super F we always recommend that you optimise regularly. For the majority we’ve found the best results to be between 0-5°C and when the product is used in conjunction with optimised auxiliary finings and carrageenan use. Last but not least, your yeast count should be 1-8 millioncells/ml of viable yeast.

Got a question about Super F we haven’t answered here? Email us on techsupport@murphyandson.co.uk

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

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

 

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.

 

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

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.

 

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