Tag Archives: Murphy & Son

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

Who’s Who & Who’s New!

We’ve been shaking things up a bit here at Murphy & Son; expanding our warehouse, investing in new production equipment and ensuring our entire site is food grade standard. It’s a time of continuous progression, as our old strapline goes ‘advancing through technical expertise’ and as our new strapline denotes, it’s all about ‘Quality, Consistency & Support’.

As part of this, changes are also afoot in our technical team, so we thought we should update you all and introduce our latest recruits!  The team are all available via
techsupport@murphyandson.co.uk

Iain Kenny started with us last June 2017, and dived head first into his new role providing technical support for those of you based in the Midlands and much of Wales (anywhere between the M4 and M62, give or take). Iain comes to Murphys with a BSc Hons in Brewing and Distilling gained at Heriot-Watt University, including a placement at Tennants. Between then and now, Iain was Head Brewer for Kelham Island and owned and managed his own brewing and consultancy business, working with numerous breweries across South Yorkshire and the Midlands. With experience pretty much tailored for the role, it’s no wonder Iain’s fitted into work at Murphys so well!

Working alongside Iain is Nick Brading, who’s been an integral member of the Murphys team for many years now. You may well know Nick from his work in the export market, although Nick will now be focusing much of his efforts on supporting breweries in the North of England and Scotland and making his international ventures more occasional. In case you didn’t know, Nick is a bit of a genius and speaker extraordinaire, so we’d thoroughly recommend catching him talk should you have the opportunity. Before Murphys, Nick worked for Shipstones, Ruddles and Carlsberg International, oh and he’s a Master Brewer.

Our latest recruit to the technical team is Mat Henney. Mat comes to us with a broad range of experience, gained through his work as Brewer at Randalls Brewery (Guernsey), Second Brewer at Dartmoor Brewery and most recently Head Brewer at New Lion Brewery. Mat will be taking over from Adam Johnson as Technical Sales Rep for the South of England and very South of Wales. He has a BSc Hons & Dipl Brew training from the IBD and is on the cusp of completing the Master Brewer qualification. We’re very pleased to welcome Mat to our team, and have no doubt he’ll be an invaluable addition and instrumental in ensuring we continue to advance with you, the brewers, in mind.

Where’s Adam Johnson off to you say? He’s not leaving us, just moving a little further afield and will be our man on the ground in Europe! Adam will now be based out of Germany, so if you’re based in mainland Europe or Ireland and need technical support, Adam is your man! Adam’s has a BSc Hons & Dipl Brew from Heriot-Watt, and before Murphys worked for Carlsberg-Tetley, Belhaven Brewery and as Technical Brewer at St Austell brewery. Adam will be working closely with our Export Manager, Tom Wiszniewski, another new recruit who joined the company last year from a similar position as part of the medical industry. Tom is now our chief traveller, pursuing leads across the globe and already leading us to success. It also seems pertinent to mention our ventures in the US market as Murphy & Son Inc, which is being led by the brilliant Jamie Carmichael. Jamie is originally from Edinburgh, Scotland where he studied Brewing and Distilling at Heriot Watt and became a Watt Club Medal winner. Since then he’s worked in breweries far and wide, including Von Trapp (Vermont), Heather Ale (Scotland), Little Creatures (Australia) and Green Man (New Zealand), and has now settled in Massachusetts.

From globetrotting to a little closer to home, our onsite team are essential to our technical offering too. Hopefully you all know Frances Maud well, Fran is our Murphy HQ Technical Rep and always at the end of the phone ready to answer your questions (well during the working week that is). We’re also pleased to welcome two new managers to our onsite team. Richard Haywood joined us in July 2017 and is now our Head of Technical; we’re already seeing the benefits of his scrupulous and methodical approach! Before Murphys Richard worked for Bass/Molson Coors, starting his career there in the laboratories and then moving onto production management across the brewing process. In 2003 Richard qualified as a Master Brewer and then moved to the maltings plant as Quality Manager. Richard has been joined on the senior management team by our latest recruit, Brandon Critchell, who is our new Head of Sales. Previous to his role at Murphys Brandon was Area Manager for Marstons, so shares in our love of beer. Together with Chris Cleal, Head of Operations, Brandon and Richard will be streamlining our systems and improving customer service here at Murphys, under the leadership of our Managing Director Christine Fleming and Deputy Managing Director Charles Nicholds.

Phew! Think that just about covers it.

Murphy & Son are proud to be expanding our team so we can better support the beverage industry far and wide.

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