Tag Archives: fermentation

Murphy and Son Ltd now supply Tate and Lyle products

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

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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

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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.

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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

 

 

 

Murphy and Son Ltd: Available Training Dates for 2016

training day

Nick Brading training at Murphy’s

TRAINING DAYS FOR 2016

You will be pleased to know we now have dates for our training days for 2016. If you are interested please contact frances.maud@murphyandson.co.uk.

BEER CLARITY available course dates are 18th February and 30th June 2016

This course will cover liquor composition and effect on stability, Brewhouse control, carrageenan, isinglass and auxiliary finings and cask preparation.

YEAST MANAGEMENT available course dates are 31st March and 28th July 2016

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

LABORATORY PRACTICAL DAY available course dates are 28th April and 25 August 2016

Starting with a lesson on liquor the group would be split, half dong practical microscopy work and the other half learning about other lab work, this would include titration, tricks for testing returned beer for haze, pH meters.

QA & QC AWARENESS available course dates are 26th May and 29th September 2016

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?

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.

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Training at Murphy and Son Ltd’s laboratory

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

 

BREWERS CLAREX – ENZYME THAT PREVENTS CHILL HAZE

brewers clarity

Brewers clarex used to prevent chill haze

Brewers Clarex is an enzyme that prevents chill haze in beer. This product is so effective that it reduces or even eliminates the costly stabilisation procedure from the brewing process.
This enzymatic solution increases production capacity and reduces operational and energy costs as well as reducing your CO2 footprint.
Chill haze in beer results from precipitation of complexed polyphenol and proteins during cold storage. This precipitation has been shown to result from hydrogen bonding between polyphenols and the proline rich fraction of particular polypeptides. This haze develops over time and, initially, is reversible (haze disappears when temperature of beer increases). The chill haze can become permanent as the hydrogen bonding gets stronger.
Brewers clarex prevents precipitation by hydrolysing the sensitive (haze active) polypeptides. It cleaves specifically the sites where such hydrogen bonding occurs. The specificity of the enzyme ensures that no other beer parameters are affected.
Brewer’s clarex can be used with all kinds of malts and other raw materials. The product is added to cooled wort at the beginning of fermentation.
The required dose rate is determined by:
-the percentage of barley malt, raw barley and /or wheat of the total grist composition
-the specific gravity (plato) of the wort at the beginning of fermentation.
For more information and prices please feel free to email sales@murphyandson.co.uk

 

ZETOLITE – Flavour modification Reduces H2S and DMS off flavours

ZETOLITE – Flavour modification Reduces H2S and DMS off flavours

charles drinking

Beer Flavour modification.

It is well known in the brewing world that zinc and copper are required by yeast in trace amounts for cell growth, respiration and reproduction. They enjoy better viability and vitality when these compounds are present in the nutritional mix presented to the yeast.

Murphy & Son Ltd in conjunction with the Zetol Cooperation have developed a product called Zetolite that can be added to wort at the start of fermentation or to beer at the start of maturation to assist in the healthy growth of yeast and in particular to either prevent or reduce the incidence of sulphidic compounds such as hydrogen sulphide or dimethyl sulphide.

Zetolite consists of an aluminosilicate carrier, commonly called zeolite, which is impregnated with either zinc or copper ions. It is a pale pink/red or dark grey powder and is dosed at low levels. There are two types of Zetolite, 63 and 65 being copper and zinc respectively.

Zetolite 65, the zinc-based product, is dosed to wort prior to fermentation at a rate of 0.25 – 1.0g/hl. It prevents the formation of these sulphidic and sulphitic off-flavours/aromas.

Zetolite 63 is the copper-based product and is dosed to beer at the end of fermentation or at the start of cold maturation. Dosage rates are typically 2.0 – 3.0g/hl. It may be so that sulphur-based off-aromas have been detected in the cold beer but with low temperatures, the brewer cannot wait the time necessary to naturally remove the unwanted volatiles. By dosing Zetolite 63 into the cold beer, the residual yeast is stimulated in the presence of the copper to metabolise the sulphur off-flavours quickly away.

Murphy and Son sell this product in 250g, 10kg or 20kg packs.

For more information regarding Zetolites please do not hesitate to contact frances.maud@murphyandson.co.uk

Ascorbic Acid – effective anti-oxidant, increases shelf life and prevents paper off flavours

ASCORBIC ACID E300 – STABILISER is supplied as a fine white to off –white powder.

Perfect pint

Ascorbic Acid can help make a perfect pint

BENEFITS

  • Is an economically effective anti-oxidant
  • Reduces the susceptibility of beer to oxidation haze
  • Increases the shelf-life of pasteurised and non pasteurised beers
  • Prevents “papery” (oxidation) off flavours in the final product

Application:
Solutions of ASCORBIC ACID should always be freshly prepared and treated into the bulk of the beer without delay, if possible metering into the flow of beer to tank. Anti-oxidant treatment is more efficient when added before the beer has had contact with air, i.e. as soon as practica-ble after fermentation. Addition of the material prior to cold storage is common practice, in which case the anti-oxidant should be added when the tank is almost full to minimise contact with air.

Murphy’s sell this product in 25kg

Murphy’s Supply a range of products and services for cider makers

Cider

Murphy’s Supply a range of products and services for cider makers

Whether you’re making a traditional flat and cloudy cider, a natural conditioned cask cider or a bright, clear sparkling cider Murphy’s can help you, we offer full laboratory services and are you one stop shop for due diligence.

Click on the following to see our product range:

apple tree

cider

For larger image click above hyperlink

All our products listed in the Murphy apple tree are available in a variety of formats. Concentrated liquids are available in 25L, 200L and 600L drums.

Cider Brochure

For more information about our products please contact cider@murphyandson.co.uk

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

NIPAC B  – Beerstone Remover

Corner-Technical

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.

https://murphyandson.co.uk/store/75-beerstone-removal

BENEFITS OF NIPAC B

· 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.

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Hygiene from Holchem

 

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

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