Tag Archives: pH

The Murphys at Murphy and Son Ltd

Albert John Murphy

Murphy and Son has been at the heart of the brewing community since 1887.

Albert John Murphy was born in the St James district of Bristol on the 20th of September 1857 to James Murphy and Mary Ann Jerfferies. The youngest of seven siblings, AJ learned the trade through his time as a brewing chemist for Sutton and Phillips in the 1880’s. Seven years later he used this knowledge to set up the fledgling company the Vanguard Chemical Works based in Leeds pioneering the liquor treatments for Burtonisation.

As well as researching ground-breaking techniques and products for the brewing industry AJ gardening developed formulations for his passion of gardening including the still available Murphy’s Tumbleweed. By this time he had married Emily Grace Newton, between them they had five children; Harold, Grace, Bertha, Phyllis and Alice.

AJ was among the first to realise the importance of formulating individual’s water treatment regimes to enhance the water supply for beer qualities because of this he founded the Bureau of Biotechnology specialising in teaching the fundamentals of brewing. The range of products offered expanded rapidly to include preservatives, fining agents, cleaning products and yeast foods.fv

A change of name happened in 1911 turning the Vanguard Chemical Works into Murphy and Lonsdale then finally in 1918 into Murphy and Son. AJ’s son, Harold Newton Murphy, eventually left the business to set up a car dealership while the Lonsdales moved to America to set up business links. After his passing on August 26th 1940 the business was put into a trust for AJ’s descendants. This is still the case today with 97% of the shares being owned by the trust.

 

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.

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.

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

Monitoring your pH throughout the process will help contribute to a good extract yield and fermentability.

1345814738-55770400

The pH of the liquor will have little effect on the pH of the wort and beer. Alkalinity and Calcium are more important in pH control.
Once you have established correct levels of these ions it is advisable to follow the guidelines of typical pH measurements in the brewing process shown below. Hand-held pH meters can be purchased from Murphy & Son Ltd for £58.50.
Please be aware that if you purchase our liquor treatments, you may be entitled to free laboratory testing in the lab and free technical support to ensure you use the correct dosage rates.
Please find the following pH values that are typical measurements and are useful as guidelines when monitoring you pH values.

Raw Liquor pH 6.0-8.0
Treated Liquor pH 6.0-8.0
Mash pH 5.2-5.5
1st Runnings pH 4.8-5.2
Last Runnings pH 5.4-5.6
Wort in Copper pH 5.1-5.4
Wort after boil pH 4.9-5.3
Beer after fermentation pH 3.7-4.2

Alkalinity
Alkalinity is mainly caused by calcium carbonate and bicarbonate. The alkalinity of your liquor plays a very important role in pH control. It causes high pH values throughout the brewing process. Hydrogen ions are removed from solution, thus wort pH remains high which results in low extract yield; presence of undesirable protein components; worts and beers prone to infection; increased extraction of silicates, polyphenols and tannins during sparge and harsh “after tastes” in the finished beer.

Calcium
Reduces the pH during mashing and wort boiling which improves enzyme activity. This is achieved by the calcium ions precipitating phosphates present in the wort as insoluble calcium phosphate which in turn releases the hydrogen ions in the wort which reduces the pH.
3Ca2+ + 2HPO42- → Ca3 (PO4)2 ↓ + 2H+
The optimum pH of the enzyme α-amylase is about 5.7 and that of ß-amylase is about 4.7. Therefore an optimum range in the mash of pH 5.2-5.5 promotes the production of sugars from starch thus making worts more fermentable.
Promotes the precipitation of unwanted proteins in the kettle, hop back or whirlpool. Calcium also has an effect on the precipitation of undesirable wort proteins both during mashing and during the boil

Protein – H + Ca2+ → Protein – Ca↓ + 2H+
The hydrogen ions released further reduce the pH which encourages further precipitation of proteins. The reduction of pH then causes protein breakdown by the enzymes present in malt, this reduces protein levels and increases wort Free Amino Nitrogen levels (FAN).
Improves health and vigour of the yeast. This is a result of FAN compounds being utilised by the yeast during fermentation.

  • Improves clarity and stability of the finished product. Reduced protein levels in beers make beer easier to fine and less prone to haze formation, in particular chill haze. The shelf life of the final product is also improved.
  • Calcium ions protect α-amylase enzyme from inhibition by heat. Calcium ions also improve enzyme activity.
  • Reduces the risk of infection. The drop in pH encouraged by Calcium ions in the mash and copper provides a greater resistance to microbiological infection.
  • Reduces extraction of silicates, tannins and polyphenols. These materials contribute to harsh flavours, hazes in the final beer and decreased stability.
  • Reduces beerstone and in some cases prevents gushing in beer. Oxalates derived from the malt contribute to the formation of beerstone and are also thought to promote gushing in beer. Calcium reacts with oxalates to form insoluble calcium oxalate which is precipitated out in the mash.
  • Reduces colour formation during wort boiling. The extraction of colour forming compounds are reduced during sparging.
  • Improves beer fining performance. Calcium ions promote yeast flocculation at the end of fermentation.

For typical levels of ions for different beer styles, Double click following table to see figures…

typical levels of ions

Optimum pH for Mash Enzymes
• Alpha amylase 5.3 – 5.8
• Beta amylase 4.9 – 5.4
• Proteolytic 4.6 – 5.0
• Peptidase 4.6 – 5.0
• Phytase 5.0 – 5.2
• Mash 5.1 – 5.4

For further reading:

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

dwb

DWB is a formulated blend of powdered salts to increase mineral content of brewing liquor to produce the desired beer characteristics.