Tag Archives: yeast

The latest from Lallemand!

Can I purchase LalBrew New England East Coast Ale Yeast or WildBrew Sour Pitch from Murphy & Son? The answer is yes! Interested? Please email frances.maud@murphyandson.co.uk or call 0115 978 5494 for prices, advice and availability.

So, what can you expect from these two Lallemand latest? The newest kid on the block is LalBrew New England, officially unveiled yesterday (Nov 13th ’17) and it’s an innovation that’s already causing a stir!

The LalBrew New England is a ready-to-use dried strain of Saccharomyces cerevisiae which has been selected for its specific ability to allow hop flavours to remain prominent while also providing the fruity notes championed by the ‘East Coast’ style. The ‘East Coast’ style is a sister style to its West Coast counterpart, but with yeast that naturally produces fruity aromas. An ale with a mixed bouquet of fruit and hops on the nose and when tasted, which is sometimes brewed cloudy and sometimes not.

As we’ve already said, Lalbrew New England is causing quite a stir, the Murphy sales team have already received enquiries and that’s before its official release! In fact, this new yeast has been produced in reaction to a number of customer requests, hence our confidence in its relevance and popularity. It’s also been seen very favourably in the trials executed by several breweries. Like to trial this yourself? Please don’t hesitate to get in touch.

Want the specifics?
Click here for the Lalbrew New England Technical Data Sheet

LalBrew New England isn’t the only innovation we’ve seen from Lallemand recently. The first product in the new WildBrew line, Sour Pitch, has also been making heads turn. A zesty addition to your brew style.

WildBrew Sour Pitch, is a ready-to-use dried bacteria. A strain of Lactobacillus plantarum specifically selected for its ability to produce a wide range of sour beer styles. Some of the styles you can brew with Sour Pitch include, Berliner Weisse, Gose, Lambic, American Wild and Sour IPA. In addition to which, if you choose Sour Pitch when brewing your sour beer style of choice, you can ensure unmatched consistency, effortless application, fully assured performance and unparalleled purity!

What’s the brewing industry reaction? Several breweries around the world have executed highly successful pilot brewing trials with Sour Pitch, the results of which have been overwhelming positive. Pair this with the huge buzz we’ve seen in the industry around Sour Pitch since its release at Drinktec 2017 and it’s undeniable that everyone is looking to try it, or rather “unlock their sour potential”.

Finally, WildBrew Sour Pitch has been designed to assist creativity in brewing, but here are a few tips for its application. The ideal temperature for inoculation of WildBrew Sour Pitch is: 35-38C (95-100.5F) optimal but 30-40C (86-104F) will result in effective souring and the recommended inoculation rate is 10g/hL.

Want the specifics?
Click here for the WildBrew Sour Pitch Technical Data Sheet

ZETOLITE – Flavour modification Reduces H2S and DMS off flavours

ZETOLITE – Flavour modification Reduces H2S and DMS off flavours

charles drinking

Beer Flavour modification.

It is well known in the brewing world that zinc and copper are required by yeast in trace amounts for cell growth, respiration and reproduction. They enjoy better viability and vitality when these compounds are present in the nutritional mix presented to the yeast.

Murphy & Son Ltd in conjunction with the Zetol Cooperation have developed a product called Zetolite that can be added to wort at the start of fermentation or to beer at the start of maturation to assist in the healthy growth of yeast and in particular to either prevent or reduce the incidence of sulphidic compounds such as hydrogen sulphide or dimethyl sulphide.

Zetolite consists of an aluminosilicate carrier, commonly called zeolite, which is impregnated with either zinc or copper ions. It is a pale pink/red or dark grey powder and is dosed at low levels. There are two types of Zetolite, 63 and 65 being copper and zinc respectively.

Zetolite 65, the zinc-based product, is dosed to wort prior to fermentation at a rate of 0.25 – 1.0g/hl. It prevents the formation of these sulphidic and sulphitic off-flavours/aromas.

Zetolite 63 is the copper-based product and is dosed to beer at the end of fermentation or at the start of cold maturation. Dosage rates are typically 2.0 – 3.0g/hl. It may be so that sulphur-based off-aromas have been detected in the cold beer but with low temperatures, the brewer cannot wait the time necessary to naturally remove the unwanted volatiles. By dosing Zetolite 63 into the cold beer, the residual yeast is stimulated in the presence of the copper to metabolise the sulphur off-flavours quickly away.

Murphy and Son sell this product in 250g, 10kg or 20kg packs.

For more information regarding Zetolites please do not hesitate to contact frances.maud@murphyandson.co.uk

YEAST VIT – PROVIDES, IMPROVES AND SUPPORTS YOUR BREWING YEAST

Some yeast strains require additional vitamins, amino acids, essential salts and trace elements to maintain good growth and health throughout fermentation.

yeast

Healthy yeast, with the help from Murphy’s Yeast Vit

In order to supplement the nutrients provided naturally by the malt, a range of carefully formulated yeast foods have been created.

Yeast vit is a specially formulated powdered yeast nutrient and is used both where there are severe yeast nutritional deficiencies and as a yeast maintenance food. Yeast Vit is suitable for yeast propagation.

Benefits:

  • PROVIDES A CONSISTENT QUALITY
  • PROVIDES CONSISTENCY IN FERMENTATION
  • IMPROVES YEAST VITALITY
  • IMPROVES ATTENUATION
  • IMPROVES RATE OF FERMENTATION
  • IMPROVES YEAST CROP
  • INCREASES FREE AMINO NITROGEN
  • HELPS TO PREVENT DIACETYL
  • HELPS TO PREVENT BACTERIAL GROWTH
  • HELPS TO REDUCE OFF FLAVOURS
Yeast Vit

Yeast Vit can be purchased in 5kg or 25kg

 

Yeast-Vit – click here for tech sheet

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

Murphy’s Supply a range of products and services for cider makers

Cider

Murphy’s Supply a range of products and services for cider makers

Whether you’re making a traditional flat and cloudy cider, a natural conditioned cask cider or a bright, clear sparkling cider Murphy’s can help you, we offer full laboratory services and are you one stop shop for due diligence.

Click on the following to see our product range:

apple tree

cider

For larger image click above hyperlink

All our products listed in the Murphy apple tree are available in a variety of formats. Concentrated liquids are available in 25L, 200L and 600L drums.

Cider Brochure

For more information about our products please contact cider@murphyandson.co.uk

The Murphy’s guide to kegging

Brewing Auditkeg

Introduction

Kegged beer is a product which has been chilled and filtered, usually carbonated then packaged into pressurised metal containers which have a spear or extraction device of some description to aid dispense. In this way it is a different beverage to cask beer although often starts out brewed in the same way. The ability of the brewer to keg enables him to exploit different sales channels compared to cask where his keg beer can tolerate longer shelf life requirements, dispense points with no cellar cooling or sporadic turnover. Typical shelf life for a keg beer for the UK market is 12 weeks whereas for export, anything over 9 months is required.

Processing

Raw materials, brewhouse and fermentation processes are the same as for cask beer. It is in the preparation of the beer for packaging that the major changes occur. The first step is in the maturation. Beer destined for kegging is usually chilled to as low a temperature as the brewer can get it. The lower the better as this precipitates chill haze so it helps to have used carrageenan in the brewhouse too. A beer kept at -2.0˚C can be filtered after 48hrs, -1.0˚C would be 4 days, but if a beer can only be kept at 4 or 5˚C, it may be better to keep it for several weeks.

The second step is a filtration stage. This is to remove all yeast and as much protein and other material that would otherwise promote the formation of haze and off-flavour. Filtration can be through cellulose sheets or cartridge filters of different porosity or by using a kieselghur (diatomaceous earth) filter. All these techniques achieve the same thing; the production of a star bright beer which maintains its chemical and physical stability for the length of shelf life required by the customer. In practice beer is pumped from the cold tank through the filter and collected in a bright beer tank. At all stages it is important to keep air, in particular oxygen from contacting the beer. Oxygen readily reacts with residual proteins and hop resins in the beer to form compounds that eventually lead to oxidised flavours and haze which detract from the flavour. Therefor the rough beer tank often has a top pressure of CO2 gas acting as a blanket as the tank empties and likewise the receiving bright beer tank has a CO2 atmosphere to do the same as it fills.

Keg beer has a higher carbonation than its cousin in cask and this is achieved by carbonating the beer. The most efficient way is to do this inline as the beer exits the filter and fills the bright beer tank. However it can be done by carbonating the bright beer tank directly although this risks stripping out hop aroma and causing floaters through collapsed fob. A typical keg beer carbonation could range between 1.4 to volumes (cask beers are rarely greater than 1.0vol).

 Packaging

Once in the bright beer tank, keg beer is packaged into kegs as soon as possible. The product although stabilised by filtration, is not sterile so most brewers fill their kegs after first flash pasteurising. Pasteurisation is the name given to heat treatment of a liquid to render it microbiologically safe. The amount of pasteurisation given is measured in pasteurisation units, PU’s, defined as the amount of heat delivered to kill microbes in a unit of time. 1 PU is the amount of microbial death achieved at 60˚C for 60 seconds. The scale is logarithmic and can be found from tables but keg beers are generally given around 20 PU’s equivalent to holding beer at 72˚C for a 15 – 20 seconds. The whole packaging process, including pasteurisation, is done under pressure to prevent the loss (fobbing) of CO2. The pasteuriser feeds the keg racker, usually via a buffer tank to cope with variable flows seen during keg filling. Kegs are washed on a specially designed washer as they need to be de-ullaged, cleaned, sterilised, rinsed and back-pressured prior to filling with the pasteurised beer.

Due to possible damage to the beer at the elevated temperatures of pasteurisation, beer can be sterile filtered instead. This usually involves passing the beer through a series of Filter Cartridges, the final cartridge being 0.45 micron.

After filling, kegs are check-weighed to comply with trading standards legislation, labelled and a tamper-proof keg cap placed over the filling/dispense point to protect the contents.

Considerations

This is the basic process of kegging beer. It is obvious that a different process technique and different equipment is required to keg beer. The underlying principle is to bring a greater stability to the beer to deliver a longer shelf life.

Some further considerations about this process are given below:

  • Even longer shelf life can be achieved through chemical stabilisation in cold tank prior to filtration by using silica gels, PVPP or enzymes according to the raw materials used and shelf life desired by the brewer.
  • There are many different types of keg fitting to found in pubs, and some of the one trip kegs have their own fitting. Your market needs to be investigated when considering keg and fitting type.
  • The prevention of oxygen contact throughout the whole process is imperative to achieve the shelf life stated by the brewer. Oxidised beer is really unpleasant to drink and indicates a fault in the above process. It is difficult to prevent oxygen ingress but permitted anti-oxidants are available to minimise the inevitable contact, e.g. ascorbic acid, sulphur dioxide (max. permitted in beer before declaration is 20ppm).
  • It can be seen that much capital equipment is required to install the correct processing equipment. However keg beer can be made employing sterile filtration technology which precludes the need to pasteurise with its risk on flavour change and energy requirement. Sterile filtering is made immediately after the rough filtering step and produces a microbially stable beer that can be carbonated and kegged as described.
  • The introduction of another product stream to the brewery requires more management, knowledge and expertise. It is worth considering purchasing additional quality control equipment like CO2 and O2 analysers especially to assist with the control of these important parameters.

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

Ammonium Tetraformate Solution – Spent grain treatment

ryeAMMONIUM TETRAFORMATE SOLUTION is used for killing yeast or grain prior to use as animal feed.

Benefits

  • Improves digestion and absorption of nutrients in livestock.
  • Prevents contamination and recontamination by pathogens in animal feed.
  • Assists compliance with:
    FEMAS
    BFBi Feed Assurance Scheme
    BFBi Code of practice for moist feeds
    HACCP
  • Suitable for Organic Feedstuffs
  • Permitted Preservative in Feedstuffs

Principle

Brewery and distillery co-products that are sent for animal feed must be “safe” for animal and human consumption. “Feed ingredients shall be deemed safe if they do not have an adverse effect on human or animal health and do not make food derived from food producing animals injurious to health or unfit for humans consumption” Regulation (EC) 178/2002 adapted)

To ensure the safety of co-products, HACCP assessments have to be carried out in order to minimise chemical, physical or microbiological contamination.

In yeast slurry the possible microbiological contamination include:

  • Bacteria including Salmonella – from birds, pests, environment or operatives within the brewery
  • Mould – From the environment
  • Mycotoxins – Produced from mould growth

Controls needed to eliminate microbial contamination in yeast slurry may include:

  • Prevent ingress of birds, insects and other pets
  • Ensure a clean environment within the brewhouse and yeast storage areas
  • Treat yeast slurry with Ammonium Tetraformate Solution to kill micro organisms and prevent further growth of mould and myco-toxin production.
  • These steps will become Critical Control Points (CCP’s) identified in the HACCP assessment to either eliminate or reduce the hazards to an acceptable level.

Application and Rates of use:

The product can be diluted prior to use to ensure even distribution throughout the grains.

Mix the product evenly throughout the surplus yeast at a rate of: 1 litre per 300 litres of yeast slurry for up to 12% dry solids up to 1 litre per 275 litres of yeast slurry for more than 12% dry solids.

Rates of use

Check that the product is within its shelf life before use.
Experiment with additions to determine the minimum effective rates.
Read the Safety Data sheet prior to use.
Do not mix with alkaline products.

Lallemand Yeast Prices

We are the official distributors of the Lallemand Yeast Range. Please take a look at our prices.

YEAST DESCRIPTION PACK TYPE PRICE PER KG
NOTTINGHAM ALE YEAST Box of  20 x 0.5KG PACK £65.82
NOTTINGHAM ALE YEAST 0.5 KG PACK £67.32
WINDSOR BRITISH-STYLE ALE YEAST Box of  20 x 0.5KG PACK £65.32
WINDSOR BRITISH-STYLE ALE YEAST 0.5 KG PACK £67.32
MUNICH-WHEAT BEER YEAST Box of  20 x 0.5KG PACK £84.23
MUNICH-WHEAT BEER YEAST 0.5 KG PACK £86.23
MUNICH CLASSIC-WHEAT BEER YEAST Box of  20 x 0.5KG PACK £84.23
MUNICH CLASSIC-WHEAT BEER YEAST 0.5 KG PACK £86.23
DIAMOND LAGER YEAST Box of  20 x 0.5KG PACK £137.00
DIAMOND LAGER YEAST 0.5 KG PACK £139.00
BRY-97 AMERICAN WEST COAST PALE ALE Box of  20 x 0.5KG PACK £65.32
BRY-97 AMERICAN WEST COAST PALE ALE 0.5 KG PACK £67.32
CBC-1 CASK AND BOTTLE CONDITIONING YEAST Box of  20 x 0.5KG PACK £76.20
CBC-1 CASK AND BOTTLE CONDITIONING YEAST 0.5 KG PACK £78.20
BELLE SAISON-BELGIAN-STYLE ALE YEAST Box of  20 x 0.5KG PACK £65.32
BELLE SAISON-BELGIAN-STYLE ALE YEAST 0.5 KG PACK £67.32
ABBAYE. BELGIAN STYLE ALE YEAST Box of  20 x 0.5KG PACK £65.32
ABBAYE. BELGIAN STYLE ALE YEAST 0.5 KG PACK £67.32

19×27 dry yeast poster updated july 2015

Any queries please do not hesitate to contact Frances Maud: 0115 9785494

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/