Tag Archives: cask

Beerstone Remover – Nipac B – A Nitric and Phophoric Acid Blend

NIPAC B  – Beerstone Remover


Beerstone removal

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

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



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


Hygiene from Holchem


Consultancy Corner – Master Brewer Graham Moss

Graham's consultancy buisiness

Graham’s consultancy buisiness


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.




graham moss 7

Great British Beer Festival – CONGRATS TO OUR CUSTOMERS

Murphy’s are really proud and delighted to announce that over 92% of the competition winners were our customers and we would like to say a huge “CONGRATULATIONS!!”

Champion Beer of Britain 2015:

  • Gold: Tiny Rebel Brewing, Cwtch
  • Silver: Kelburn Brewery, Kelburn Jaguar Bronze: Dancing Duck Brewery, Dark Drake

Class winners Milds: Williams Bros, Black Bitters: Pheasantry Brewery, Best Bitter Best Bitters: Tiny Rebel Brewing, Cwtch Golden Ales: Kelburn Brewerty, Kelburn Jaguar Strong Bitters: Dark Star, Revelation Speciality Beers: Titanic Brewery, Plum Porter Real Ale in a Bottle: Harveys Brewery, Imperial Export Double Stout

Winter Beers (announced at CAMRA Winter Ale Festival):

  • Gold: Elland Brewery 1872 Porter
  • Silver: Purple Moose, Dark Side of the Moose Bronze: Dancing Duck Brewery, Dark Drake

Casklean a neutral detergent – (ideal for septic tanks)

keg tilter

Cask Clean is specially formulated for use in the brewing industry for scale and beerstone removal in casks. It may be used as a “one off” quick scale remover or as a highly effective regular internal cask washing detergent.

It has excellent soil wetting, suspension and dispersion properties and is suitable for use on stainless steel, aluminium and there alloys.
Cask Clean can also be used in the beverage, food processing industries and other high care environments.

In use concentrations of Cask Clean are application dependent and should be established during trials.
Cask Clean can be used at temperatures up to 70°C, but cleaning temperatures should be optimised during trials.
Cask Clean is not suitable for direct food / beverage 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.
Cask Renovation. Cask Clean is typically used at between 5% and 10% v/v for 10 minutes as a soak or spray clean to
give rapid removal of beerstone. After the detergent cycle, efficient rinsing is essential.
Cask Washing Detergent. Cask Clean is used at 0.5% to 1% v/v for internal cask washing. It can be controlled and
dosed automatically by conductivity or by a proportioner. Typical contact times are 10 to 30 seconds. After the
detergent cycle, efficient rinsing is essential.

• Excellent removal of mineral scale and beerstone.
• Good soil removal and suspension.
• Suitable for recirculation.