Steph has been concerning herself with keeping yeast happy in fermentations for many years now. She has an MRes in Sustainable Bioenergy (a project which investigated yeast nutrition during bioethanol fermentations) and a PhD in Brewing Science where she studied the effects of environmental stresses on yeast genetics and phenotypes during ...

With Alkalinity covered in Guide 1 it is time to get creative and start tailoring the additions to best express the flavours in your beer! Water is the primary raw material in beer and much like laying good foundations is essential for building a good house, creating a suitable water (liquor) profile is essential for building a great beer. ...

In the ever-evolving world of viticulture, winemakers and vineyard managers continuously seek innovative methods to enhance the unique characteristics of their grape varieties. One of the most promising avenues is the use of biological tools in the vineyard. These tools, including specific foliar sprays and microbial inoculants, can significantly ...

If you're based outside the UK then you need to contact our Export Team to set up an account, you can call them on +44 (0) 1462 457 186 or email via export@murphyandson.co.uk. It is important that you contact us to set up an account, our online shop isn't available to purchase from outside the ...

Enzymes – Long term thinking makes marginal gains add up  by Iain Kelly, Head of Technical, Murphy&Son  The end of the financial year often brings around a period of reflection and review of financial performance.  It is a huge positive that so many companies (including Murphys) use this also as the time to begin ...

Copper poses notable challenges in winemaking due to its catalytic properties in oxidation and reduction reactions, which can impact wine quality significantly. Particularly sensitive are grape varieties like Sauvignon Blanc and Cabernet Sauvignon, where copper can alter their distinct aromas rich in thiols. Sources of Copper in Grape Juice ...

To test how our products could enhance brewing efficiencies, whilst saving CO2 and money, we partnered with Chris Lewington from Brew Resourceful to conduct trials at London Brewing Company. Here’s a snapshot of the trial and the benefits gained for the brewery, all without any capital expenditure or changes to overall product quality. ...

17th - 26th June 2024 Join Murphy & Son on our UK bus tour with tech talks from our technical experts and Chris Lewington from Brew Resourceful, live demonstrations from Pneumatech and Pentair, plus exclusive offers and discounts. The tour will be stopping in Newcastle, Nottingham, Warrington, Bristol, and London, to provide brewers with ...

The art of distilling is an ancient practice, rooted in the traditions of the Ancient Greeks and Chinese who used it for producing perfumes, alcohol, and desalinated water. At its core, distilling involves heating a liquid mixture to separate it into its individual components, condensing the vapors, and collecting them as purified liquid. Today, ...

Lactobacillus brevis is the most significant beer spoilage bacteria worldwide. It is found to be a contaminant at all stages of brewing, including primary and secondary fermentation, storage, filtration, and the packaging process. Many L. brevis strains can form biofilms. L. brevis as well as other beer spoilage bacteria can colonise brewery ...