Murphy’s are offering a 25% discount off the first propagation brewers request when normal business resumes, but highlight that this is quite an unprecedented situation – new pitches typically take 3 weeks to grow up to pitch-able volumes and the demand for this service is going to be extremely high all at the same time ,so there is likely to be timing issues in terms of getting the yeast ready to go.
It’s best that everyone knows this upfront. Murphy’s are working on guides and help to reduce this time and get the most out of the pitch which they will send out in due course.
It may be the case over the next few weeks that the NCYC may have to temporarily close in accordance with government and site regulations. We are seeing that many breweries are discussing/undertaking a temporary shutdown as a precautionary measure.
As a result, we have had an influx of brewers asking about supply of yeast and a sudden rush to get their yeast stored with us. We have been informed by the NCYC, that is if any of our customers require storage, to advise getting the yeast to us ASAP so that we can ensure the yeast stored and secured for you.
We are being proactive in our approach to contact our customers already booked in for the service. Our fresh yeast supply service will continue as normal until the NCYC have to shut down however it is uncertain as to when or if this will be happening.
We currently have a capacity for 60 bbl per week. If the NCYC must stop supply of fresh yeast, when they restart there is likely to be an increase of people wanting propagations.
These will be provided on a first come, first served basis. If you would like to use this service, please contact our laboratory at email@example.com.
The addresses are as follows:
National Collection of Yeast Cultures, QIB Extra, Norwich Research Park, NORWICH NR4 7UQ
The Laboratory, Murphy and Son Ltd, Alpine Street Old Basford, Nottingham, NG6 0HQ.
Customers should drop Adam an email to let Murphy’s know that they’re coming in he can sort the logistics from there.