Tag Archives: wet yeast

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.


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.


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.


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

Murphy and Son are proud suppliers of NCYC Wet Yeasts

The National Collection of Yeast Cultures (NCYC) is the UK’s premier collection of yeast cultures, holding over 4100 strains collected over 65 years.

From supply of yeast in bulk to safe and secure storage of your own strains, the NCYC offers wide ranging services to microbrewers.

Our confidential yeast bank will help you to protect your production yeast against mishaps. Once stored in liquid nitrogen we can guarantee supply of a pure and genetically stable sample whenever you need it.

We also offer purity checks and quality control analysis for your samples.

If you are looking for a special brew opportunity or a more diverse product range, take a look at our catalogue with yeasts from many different beers – styles old and new – from around the world.

The NCYC has a very extensive brewing collection at your service.

Benefits: Safe Deposit Service

  • Safe and Secure storage of your production yeast
  • Dedicated liquid nitrogen storage facility
  • Purity and QC analysis
  • DNA fingerprinting for detection of strain variation
  • Confide
    ntial service
  • Insurance against production yeast variants or mutations
  • Over 30 years of expertise in cryopreservation



Benefits: Liquid Yeast Supply – Bulking up Service

NCYC photos 007

  • Concentrated Pure liquid yeast ready to pitch (6 x 108 cells/mL)
  • No propagation needed. Volume ready to Pitch
  • Quantity ready to pitch from 2 to 30 bbl
  • Yeast delivered to your Brewery door
  • Use your own production yeast or select a strain (ale or lager) from our catalogue
  • Fresh high quality and high viability yeast (>95%)
  • Better aroma and flavour profiles than dry yeast
  • Achieve faster starts with our high density fresh active yeast
  • Ensure consistent fermentation


If you are interested in this service please contact Frances Maud: frances.maud@murphyandson.co.uk who will send out an order form and price list.

NCYC photos 013 cropped

Over 30 years of expertise in cryopreservation.