Liquid Yeast Handling Guide
Words By Celina Dugulin Dry yeast has shown to be an ideal option to producing great beer. Sterile, simple to handle, readily available, with a shelf-life of up to 3(!) years, and tolerant to...
Farmhouse vs Belle Saison by Andy Paterson
Who remembers the 2013 Summer of Saison? A year that epitomised the optimism associated with the first wave of British Craft Beer. It was this year that any brewery worth its salt attempted to...
Supporting sugar fermentations with the right nutrition
The conversion of fermentable carbon sources into alcohol by yeast is a process that has been manipulated by humankind for centuries. During that time, we have realised that the choice of a...
Seguin Moreau Oak Oenochips and Oenofinisher now available
The ultimate optimisation of your wines and spirits in record time. Murphy and Son wine are delighted to now offer a selection of Oak Chips and compacted bricks from the renowned cooperage Seguin...
A year in the life of an Engish Winemaker- June/July
Vineyard After a cool start to the growing season, the vines at Renishaw Hall are starting to catch up and we are now entering full flowering across the vineyard. This is a key time of year for us as...
Time for an update to our EU customers!
There are few changes that we need to introduce and there are few details that we would like to remind you of. Please be aware that we can be flexible- just contact us if you have a requirement that...
A year in the life of an English Winemaker- April-May
There are few better places to be than the vineyard in the first warm spring days of the year, with the warmth signifying renewed growth and moving towards flowering and, ultimately, fruit. At this...
It Will All Come Out In The Wash- Enzymes and Distillers
Words By Adam Johnson First Featured in the Distillers Journal Issue 1 Summer 2021 It is always a pleasure to be asked to write for the Brewers Journal and it is a nice challenge to put something...
All about Enzymes- Pectinase in white wine- Guest Blogger Lallemand Oenology
Written by Sigrid Gertsen-Schibbye Enzymes conjure up the vision of certain alchemy with their complex names and nebulous, yet fantastic effect in winemaking. One wonders if they are having an impact...
