Tag Archives: Isinglass Finings

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

graham moss 7

Ideal Winter Fining Products: KOMPACTIKLEER & BREWBRITE

IDEAL WINTER FINING PRODUCTS: KOMPACTIKLEER AND BREWBRITE

kompactikleer

Murphy and Son’s Kompactikleer

As the nights are drawing in and temperatures are dropping, this may be the ideal time to consider trying some of our products that reduce the chances of chill haze. We currently have two products that can be used to replace the existing processing aids that you currently use.

Chill haze occurs when proteins and tannins form loose covalent bonds forcing them from solution into suspension. Cask beer often reached temperatures well below that at which they are served during storage and transport, and chill hazes readily occur.

The use of a Silica hydrogel, or PVPP can help prevent chill haze as these products bind to the dissolved protein or polyphenol removing them from the solution and thus lowering the potential for chill haze.

Polyclar Brewbrite is a kettle fining product that uses both PVPP and carrageenan to bind tannins as well as protein in the copper. Kompactikleer is an isinglass, silica hydrogel blend which binds in haze potential protein the cask.

brewbrite

These products have a proven track record in the UK and the USA.

For more information regarding these products please click on the tech sheets or please contact frances.maud@murphyandson.co.uk

Lab Training Day – 24th September 2015

LAB TRAINING DAY

We still have spaces available on our lab training day, this comprehensive course covers, liquor composition, kettle, auxiliary and isinglass optimisations and demonstrations, microbiology practicals, a presentation on consistency, quality and due diligence. These courses always end with a troubleshooting session which is well received. If you are interested please contact Frances Maud who will be happy to book you a place.

At each training day we always ask our delegates to give us their feedback, please take a look at the comments that were made at our last Laboratory Training Day.

“Broad content base, usability of information impartial”

“Kettle optimisation and introductory talk were very good”

“Practical sections were my favourite bits”

“Content was useful. Well-structured day, lunch was excellent”

“Finings, Liquor treatment, yeast were well covered”

“All content well structural and evenly distributed”

“All detail measured and time managed sufficiently”

“Great day and very informative”

“Overall a very useful day – thank you”

“Very good”

“I would recommend the course”

“Very good thanks”

This course will be the last one for the year. We will be re-running all courses in 2015 starting in February. Please keep an eye out for flyers or alternatively please contact Frances Maud

For information regarding all our training days please take a look at all the links on the right.

Isinglass – Murphy and Son’s Kleer Finings product range

We have over 100 years’ experience in manufacturing isinglass

In 2002 our processing aids portfolio became complete with the acquisition of the Saville’s Clarification product range and the manufacture of isinglass finings. This is the era when we introduced the “KLEER” range.

For many years Savilles Ltd were the leading name in the supply of detergents and processing aids to the brewing industry. Within this acquisition we also acquired 100 years of their experience with well documented research and development which help us to understand the physical properties and factors affecting its performance and its role in clarifying cask beers, and as a pre-treatment for processed beer.

Meet Pete Ball our Isinglass production manager

Meet Pete Ball, our best asset from the acquisition he is our Isinglass Production Manager and has been manufacturing isinglass for over 30 years. He now commutes daily from Birmingham to our site in Nottingham. There is very little that Pete doesn’t know about the production of isinglass.

pete2    pete1

Why use Murphy’s Isinglass finings?

Like all our products, our range of isinglass are formulated and manufactured here in Nottingham to perform to the highest standard, and will give you the consistent results you require every time you brew. They are also backed by the same commitment to technical support which you would expect from the Murphy & Son name.

If you purchase our clarification products you are entitled to free optimisations and full technical assistance.

All Murphy and Son isinglass products are manufactured under the ISO9001:2008 quality system. This system allows us to manufacture within strict parameters giving traceability and accountability from the raw materials to the finished product. With the modern drinks supply chain increasingly demanding quality and traceability only companies like Murphy and Son have the technical resources to fulfil those requirements.

To manufacture isinglass you must follow the approved manufacturing code of practice that has a very detailed washing procedure, to ensure the levels of potential allergens are reduced to the lowest levels. Our Isinglass is manufactured to this protocol. Anybody not following this protocol will need to label all small pack beer as containing fish products thereof, under allergen labelling regulations.

Our product range.

We offer three blends of Isinglass, Caskleer, Allkleer and Tankleer which are supplied as liquid, paste and powder. In addition we supply a unique product Kompactikleer which is a blend of Isinglass liquid with silica hydrogel to remove both protein and yeast from suspension whilst giving a compact trub.

The Caskleer products are formulated to give brilliant clarity in cask conditioned beer. The carefully selected swim bladders will produce large flocs that drop quickly and will enable beer to be resettled a number of times.

The Tankleer products are designed to give compact sediments and fairly bright but not brilliant beers. As such, they are suited to brewery conditioned beer processing where the clarity is sufficiently good to send the beer for filtration whilst tank bottom losses are minimised.

The Allkleer products are a combination of the above two formulations and are designed to give clear beer with good sediment in either cask or brewery conditioned beers

The Kompactikleer products are advanced formulations designed to provide the best in sediment stability. They are particularly useful where beers are difficult to clarify using standard grades of isinglass finings or where tank base angles cause sediment slippage during emptying.

isinglass

Look after your Murphy’s Isinglass finings and store correctly in the summer.

Please be aware of the ideal storage temperatures for your isinglass, this will help it retain its quality and effectiveness:

  • Store in cool conditions away from direct sunlight
  • Keep container sealed when not in use
  • Recommend storage temperature 5-15 °C
  • Minimum storage temperature is 1°C
  • Do not allow the product to freeze
  • The shelf life for ready for use isinglass has a recommended storage temperature is 8 weeks from the date of manufacture.

Keep Cool this Summer…..Isinglass is temperature sensitive

Be aware of the ideal storage temperatures for your products this will help it retain its quality and effectiveness.
For isinglass the storage temperatures are as follows:
Store in cool conditions away from direct sunlight.
Keep container sealed when not in use.
Recommended storage temperature :5-15°C
Minimum storage temperature:1°C
Do not allow the product to freeze
The shelf life at recommended storage temperature is 8 weeks from the date of manufacture.
Please refer to your technical datasheets for storage conditions for other product.aka

FREE kettle, isinglass and auxiliary fining optimisations if you purchase our clarification products plus free liquor analysis, if you purchase our liquor treatments.

Our products and services help the brewing industry to help control their processes, minimise losses, maximise yields and to help run a more efficient brewery. Our unique selling point is that each product is backed up with free technical support.

Our friendly team of brewing experts offer services which give advice with all types of brewers’ problems. Our laboratory offers free kettle, isinglass and auxiliary fining optimisations if you purchase our clarification products plus free liquor analysis, if you purchase our liquor treatments.

dwb 1Liquor Treatments

Liquor treatments are vitally important to the brewing process. By converting your water supply into acceptable brewing liquor you will gain many benefits such as controlling your alkalinity, enabling optimum pH levels throughout the process which improves enzyme activity, extract yield, fermentability, clarity and stability.

Send in 30-50ml sample of your liquor to our laboratory with a cover letter, we will email you an analysis of your ions and recommend water treatments. Remember this service is free of charge for those who purchase our liquor treatments and you can have your water tested annually.

For more information regarding liquor treatments, why don’t you read the following article:

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

akaClarification products

For customers who purchase our kettle fining, to obtain a precise dosage rate please send in 1 litre of your unfined wort to our laboratory.

For Isinglass and Auxiliary optimisations please send in 1 litre of your unfined beer.

All sample must be in plastic containers, fully labelled and accompanied by a cover letter with full contact details.

Please find the following article regarding clarification in beer:

http://www.murphyandson.co.uk/murphyandson/all-bright.html

Murphy and Son Ltd
Laboratory
Alpine Street
Old Basford
NG6 0HQ