Tag Archives: isinglass

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.

training day 2

Training at Murphy and Son Ltd’s laboratory

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

 

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

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

Consultancy Corner – Master Brewer John Bexon

 

JOHN BEXON

CONSULTANCY CORNER – JOHN BEXON
John has worked closely with Murphy’s for over 25 years in his many brewing roles throughout his career. He has always been a great ambassador for Murphy and Son and we have always had a strong working/professional relationship

One of the UK’s leading Master Brewers with almost 40 years’ experience in both large, medium and craft breweries. An accomplished brewing professional, with a Masters Degree in business and trained in microbiology, phytopathology and biochemisty. John has worked at Bass Breweries and also in the Commonwealth Brewing Company, Boston, USA, where he was part of the emerging craft beer revolution. He is most famous for his recent role as Head Brewer at Greene King, which he left to form this consultancy.

JOHN BEXON

CONSULTANT

You can draw on almost 40 years’ brewing and management experience to help improve your product and your profits. Whether you work for a major brewer or a small craft beer producer, I can make your business better. Helping you with expansion, trouble-shooting and continuous improvement of your operation.

brewer

MASTER BREWER

I’ll provide a health-check of your brewing and packaging, advising how you can improve the brewing process. You can buy into the skills needed to design new and novel beers that will set your company apart from its competitors. And if you need to improve the quality of your existing brands, I’m your man!

JOHN

SPEAKER

We work in a fantastic industry! So how come the people who talk technical make beer sound so boring? If you need someone to lecture, inspire or train people, look no further. I can present to brewers, drinkers or suppliers and enthuse them about our business. Use my services to link organisations and remove barriers.

‘John Bexon Consulting’ will provide professional advice on most areas of the the brewing process.
Please click here for a comprehensive list.

pouring

corn

Summary

A driven professional brewer and manager. A proven track record of departmental, people and process development. Sound communication skills at all business and social levels.

Studied in the University of Hard Knocks at times so takes life with a sense of fun

Qualifications

2.1 MIBiol ; Applied Biology in Microbiology, biochemistry & phytopathology ( plant diseases) 1984 DipMbrew ; Internationally recognised Master Brewer 1989 MBA : Master of Business Administration UCE B’ham 2000

GET IN TOUCH

Telephone: 07885 498475 Address: J Bexon Consulting Ltd, 1 Orchard Close, Beyton, Suffolk IP30 9AR Email: john@jbexonconsulting.com http://jbexonconsulting.com/

 

 

 

 

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.

We are our own stand at Brau this year!!! 1-336 in Hall 1

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WE ARE HAVING OUR OWN STAND AT BRAU THIS YEAR

Every year we have the pleasure of exhibiting at Brau in Germany under the umbrella stand of the Brewing, Food and Beverage Industry suppliers association commonly known as the BFBi, although we will still work closely with the BFBi, this year we have decided to detach ourselves and have our own stand. BRAU Beviale is one of the most important European trade fairs for the production and marketing of beer and soft drinks. The annual industry get-together ensures a successful mixture of an extensive range of beverage raw materials, technologies, logistics and marketing. A really worthwhile event to attend. We shall be exhibiting on stand 1-336 in Hall 1 and the exhibition is to be held from the 10th to the 12 of November, at the Nurnberg Messe, Nuremberg, Germany. If you are attending please feel free to visit or arrange for an appointment.

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

Raw Material Seminar – 25th March 2015

IBD%20Hero

The Institute of Brewing and Distilling

Southern United Kingdom Section

 

Raw Material Seminar

Charles Wells, The Brewery, Havelock Street, Bedford, MK40 4LU

on Wednesday 25th March 2015.

 

The Southern Section presents a whole day seminar on The Use of Raw Materials in the Brewery. The seminar is aimed mainly at those students taking the General Certificate examinations but will be of interest to all brewers, particularly those from smaller breweries. It will give practical help and will include advice on examination technique and a mock examination. 

The day is chaired by Derek Prentice. Derek is currently passing on the knowledge gained during a lifetime in brewing at Truman’s, Young’s and Fuller’s by acting as a tutor. He is also near to opening a new brewing venture in Wimbledon.

 

Adam Johnson is currently Technical Sales Representative at Murphy and Son where he provides technical and sales support for customers in the south of England, south Wales and Ireland. This includes advising on all aspects of the brewing process and then extensive range of Murphy’s products. He has a brewing degree from Heriot-Watt and began work as a quality technician at Belhaven Brewery before joining St Austell as Quality Brewer where he ran the laboratory and developed the QMS and HACCP systems.

 

Sophie de Ronde is the Brewing Technologist for Muntons, helping out brewers with recipe and ingredient queries and also has the facilities to brew pilot trials of their ideas. She gained a BSc from Essex University and, a couple of years later became Head Brewer at Brentwood Brewing Company where she spent seven years developing the consistency of the core beers and creating different beer styles and specialities from Fruit Saisons to rich Imperial Stouts.
Ed Wray holds a degree in Microbiology from Imperial College, London and Post Graduate Diploma in Brewing and Distilling from Heriot-Watt University. He joined Campden BRI as Project Brewery Maltster from The Old Dairy Brewery, where he was Head Brewer. During his time The Old Dairy he was responsible for production of a range of regular and seasonal beers and achieved SALSA accreditation. Having joined BRI he runs the pilot brewery and is involved in a wide range of project work for clients.

 

Andrew Whalley is Technical Sales Advisor at Charles Faram & Co Hop Merchants, advising brewers on hops, recipe formulation, and brewing. He started his brewing career at Lastingham Brewery in North Yorkshire before moving to York Brewery as Head Brewer, to start up the new brewery in 1996 and spent the next 16 years at York before moving into the brewery supply chain with Charles Faram in May 2012. He passed the IOB AME in 1999, and has been travelling to Slovenia and the USA since 2003 buying and assessing hops, discovering different styles of beer and brewing techniques.

THE PROGRAMME
 
09:30 – 09:50 Registration and Coffee
09:50 – 10:00 Welcome by Chris Reid of Charles Wells
10:00 – 10:45 LiquorAdam Johnson will look at the use of water in brewing. The focus will be on the composition of brewing liquor and the treatment options available to make adjustments dependant on raw liquor and desired beer style.
10:45 – 11:15 MaltSophie de Ronde will outline the attributes of various malts and malt products, outline the key characteristic of the various products available, how they are used in the brewery and the effect that different grist compositions can have on the finished beer.
11:15 – 11:30 Coffee
11:30 – 12:15 HopsAndrew Whalley will cover the history and cultivation of hops. He will outline the different hop varieties, their use in the brewery from brewhouse to maturation and their effect on the final product.
12:15 – 13:00 Brewery and Laboratory Tour
13:00 – 13:45 Lunch
13:45 – 14:30 YeastEd Wray will outline the basic characteristics of brewing yeast and its relationship with other microorganisms that are present in the brewery. He will outline the wort characteristics required for good yeast growth and how yeast is cropped and cared for after fermentation.
14:30 – 15:00 Examinations and QuestionsDerek Prentice will lead a session on examination techniques and will answer general questions with the remainder of the speakers to give the benefit of their experience.
15:00 – 15:15 Tea
15:15 – 16:30 Mock ExaminationDerek Prentice will present a mock examination on raw materials, how they are used in the brewery and the effects they have on the final product and present model answers, as well as giving advice on examination technique.
16:30 – 16:45 Final Questions and Comments
16:45 Close
The Seminar is limited to the first twenty-five applications received and the cost is £50 for IBD members and £65 for non-members, both exclusive of VAT.
To attend e-mail pete.channon@gmail.com. Payment by cheque to Dr Pete Channon, 189, Jeans Way, Dunstable, Bedfordshire, LU5 4PS or by bank transfer. Telephone enquiries to 07771 933091.

 

 

Onsite Training Days for 2015: Yeast Management, Beer clarity, Lab Training, Microscope Day

training day

For more information please contact frances.maud@murphyandson.co.uk

                 All our courses cost £85.00 + VAT, have a maximum of 15 delegates and include food and drink and a tour of our building. Each delegate is given a training pack to take home.

YEAST MANAGEMENT

26th February and 25th June. This will cover the general overview of yeast, the fermentation process, handling live yeast, microbiology and cleaning with basic CIP.

BEER CLARITY

26th March and 30th July. This will cover liquor composition and its effect on stability, brewhouse control, carrageenan, isinglass and auxiliary finings and cask preparation.

LAB TRAINING DAY

23rd April and 24th September. This will cover liquor composition, kettle, auxiliary and isinglass finings optimisations and demonstrations. Will also cover yeast management and microbiology, consistency, quality and due diligence.

MICROSCOPE DAY

28th May and 27th August. This course gives you the opportunity to use your own microscope here on site, look at your own yeast and beer. We will provide you with methods of how to identify infection, perform yeast counts and their viability and identify the presence of calcium oxalate which causes beerscale. If you don’t have a microscope, purchase one at a discounted price when you pay for the course. For further information, please contact: frances.maud@murphyandson.co.uk

training

Jamie Ramshaw training the Charles Faram Team