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The new impact resistant MurphyHallam Layer Board

Layer boards are a staple in every brewery and used throughout the supply line. They’re not, however, without their bugbears; prone to cracking in frosty conditions, warping under heavy use and...

Consultancy Corner – Technical Brewer, Graeme Hall

www.grhconsultancy.co.uk I have been in the Brewing Industry for over 30 years, and have worked for 4 different breweries and have spent the last 20 years at Frederic Robinsons as Operations and...

The latest from Lallemand!

Can I purchase LalBrew New England East Coast Ale Yeast or WildBrew Sour Pitch from Murphy & Son? So, what can you expect from these two Lallemand latest? The newest kid on the block is LalBrew...

Consultancy Corner – Master Brewers Paul Buttrick and Derek Orford

Master Brewers Paul Buttrick and Derek Orford: Beer Dimensions Paul Buttrick and Derek Orford, both qualified Master Brewers, have held senior positions in a number of breweries producing famous...

What is Adhol No. 10 and why use it?

An additive used for blending with Caustic Soda solutions supplying a source of active oxygen… Use Instructions In use concentrations of Adhol No. 10 are application dependent and should be...

Consultancy Corner – Master Brewer Mark Tetlow

Can I introduce myself? My name is Mark Tetlow BSc Brew. Dipl Brew. I have been working in the brewing industry for the last 30 years. I am the founder of The Beer Hub – a valuable resource...

Consultancy Corner – Master Brewer Martin Cullimore

E-mail: martin@cullibrew.com Mobile: 07793 47 25 47 Website: www.cullibrew.com Master Brewer I have over 40 years experience as a professional Brewer. The Beers I have brewed have won numerous...

Beer Stability at Murphys

Murphy and Son Ltd are proud to be the main UK distributors of a large range of stabilisers supplied by the following leading companies: Ashlands Stabilisers recognised worldwide for its Polyclar®...

Using a microscope to help control yeast quality

For good brewing you need a healthy yeast with a good viability, a good cell count and free from contamination. You can monitor the viability of your yeast by using a methylene blue stain, as dead or...