Tag Archives: zetolite

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

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

Sulphidic Off Flavours?

ZETOLITE – Sulphidic Off Flavours?                        

Then our Zetolite range is the answer.
Zetolites are concentrated powder products from natural occurring volcanic minerals that can be used as processing aids (not additives) which don’t need to be declared on your product labels. Zetolite 63 contains copper salts formulated to reduce sulphidic off-flavours. The product should be slurried with a small amount of water or product and added to the fermenter or conditioning tank or tank.Zetolite 65 contains zinc salts formulated to prevent sulphidic off-flavours. The product should be slurried with a small amount of water or wort and added to the kettle or fermenter at the start of fermentation.Dosage rates for both products are between 0.25 – 1 gram per hectolitre of wort / beer.Here’s a Testimony, brewer wishes to remain anonymous.

‘I have found Zetolite to be a fast and effective way of removing H2S from beer. It is a useful stock item to have as a back up when the usual process controls adopted to regulate H2S levels have not been successful.’ .