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murphy & son blog | quality, consistency & support murphy & son blog quality, consistency & support menu skip to content home murphy products cleaning finings hops yeast events training laboratory manual handling key keg consultancy corner faqs murphy careers history of murphys updates to how we package our nutromix and antifoam leave a reply we would like to inform you that we have improved the design of our nutromix tablets! following on from your feedback, we’ve changed the tablet design to make it less prone to crumbling, which we’ve done so by simply reducing the size of the tablet. the tablet is now 5 grams instead of 10 grams. we’d like to emphasise that no alterations have been made to the balanced blend of nutrients and trace elements that makes up said tablet, therefore the dosage rate in grams and the product price will remain the same. the only change is the number of tablets you will use, which will now double. we would also like to inform you that the containers we use for our antifoam have changed! they will no longer be supplied in the neutral coloured drums you may be accustomed to, instead they will now be supplied in blue drums. no change has been made to the product, simply the container you receive it in. both of these changes will come into effect immediately. if you have any further queries about either of these changes or anything else in our product range, please do not hesitate to get in touch. furthermore, if you have any feedback regarding our products and services please do let us know, your opinion is invaluable to us so we can continue to improve our offering. call us on 0115 978 5494 or email [email protected] this entry was posted in uncategorised on 24th july 2018 by emily kerrison . quick! maltodextrin for sale at discount price… leave a reply we have one 25kg bag of maltodextrin available at a discount price, due to its past expiry date (best before is 30/06/18). we’re offering a discount price of £2.45 per kg! maltodextrin is a malt derived polysaccharide which is unfermentable by brewers yeast and acts to increase the body and mouthfeel of a beer without adding any fermentable extract. if you’re interested in purchasing this product, please contact us on [email protected] to make an order. this entry was posted in uncategorised on 20th july 2018 by emily kerrison . wort’ the risk leave a reply additions to the kettle – safety tips as we know brewing is a fantastic industry with great people, art, science, creativity and flavour! additions towards the end of the boil can include; flavoursome late hops, the all-important protafloc , yeast nutrients and a wide range of sugars spices and speciality ingredients. however, with any process involving vast quantities of boiling sugary liquid there are risks and it is worth taking some time to give some tips from our team’s collective experiences to make kettle additions as safe as possible. there are a vast array of brew-kettle designs out there, so this is not an exhaustive list, but it should cover some of the keys points should you have to make additions through the manwa y door. feel free to post any further insights you feel are valid. make sure the heat source is off! this seems like an obvious one but with the hectic brewing schedules and multi-tasking that can go on in a brewery it is easily done on manual kits with no lock out protection. linked to the one above, ensure that leaks or faulty valves do not make you think you have turned off the heat source when you haven’t. staff training, structured procedures, working instructions and relevant safety equipment. this not only helps protect the people in the brewery but also the business if an accident were to happen. clean chimney flue, free of blockages! if possible mixing/agitation to prevent “heat pockets” these can be disturbed by the additions, leading to a boil over. regular cleaning of the element: this should prevent uneven heating which can produce boil over issues, alongside which it’ll also save you a bit of money through greater energy efficiency and have wort beer quality benefits. antifoam : as the name suggests using this will reduce the likelihood of bubbles forming leading to extra capacity, better hop utilisation, easier cleaning and counter intuitively better final beer foam as foam positive proteins are not wasted upstream in the process. this should not be relied upon by itself as a safety measure as the safety benefits are offset by the use of the extra capacity. sacrificial/test additions: a small amount say 10% of the total additions can be added to reduce the severity of nucleation affects. the rest can be even added in small stages if required. having an escape route! if a boil over was to happen, keeping access free and visible so that everyone can get out of the way. sharing information and best practise with other brewers. learning from mistakes is very powerful and being open and honest about accidents & near misses may very well help protect a brewer in the future author: adam johnson headline image courtesy of the younger members network – institute of brewing and distilling. this entry was posted in brewing , carrageenan , hops , kettle finings , trouble shooting and tagged boil over , safety , wort on 17th july 2018 by emily kerrison . brut ipa you say? leave a reply there is no disputing that the india pale ale or ipa is a staple that’s here to stay. from its humble origins as a practical way to ship beer across the empire to our modern craft interpretations, ipa has fast become a mainstay of every quality beer emporium. spurred by the current pied piper of brewing: hops, drinkers are fast becoming used to and acquiring a taste for this lupulin driven excitement, whether it be a dipa, farmhouse, belgian, traditional, black or new england, to name but a few. in addition to which, this lupelin furore is showing no sign of stopping! enter brut ipa, the new kid on the block. so, could we now be entering the era of the brut ipa? recent trends witnessed here at murphys would suggest so, that brut ipa is fast becoming the must brew style of 2018. unlike the name might suggest, this beer style has no connection with the cheap aftershave still available at a discount price from your closest superdrug! in fact, its namesake is much more sophisticated, tasteful and considerably more expensive per bottle. we are of course talking about champagne or more accurately the scale used to describe the sweetness of champagne. picture courtesy of dracaenawines.com as you will see, brut is the second driest champagne available and it’s this dry palate that is the key weapon in the arsenal of this revered style (oh yes, there are of course extra brut ipa’s being brewed too). what else makes this beer stand out? you guessed it, hops by the bucket load! lots and lots of juicy, fruity hop flavours but all from late additions; nobody likes their beer to be extra dry and bitter. original gravities for this style typically range from the gentle 1045 up to 1070 and remember to keep the malt grist pale and simple. though to achieve true brut status you’ll need a low final gravity. origins of many modern beer styles are often shrouded in mystery, hearsay and myth. in contrast the brut ipa has a largely undisputed founding brewery, with san francisco’s social brewing leading the way in late 2017. in the brewing industry’s true spirit of collaboration, their brewer, kim sturdavant fast shared the secrets of this new quaffable success with fellow local brewers and it’s from that pocket of california that word has spread. at the risk of stirring the pot… during our discussions about the content of this blog post we realised that, since 2012 murphy and son have already been supplying a uk brewery to aid in the production of something very similar! st austell brewery’s big job is a multi-award winning double ipa with a wort of og 1057 which attenuates right down to 998.5 and

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Whois Information

Whois is a protocol that is access to registering information. You can reach when the website was registered, when it will be expire, what is contact details of the site with the following informations. In a nutshell, it includes these informations;

Domain Name: MURPHYS-PRO-SYSTEM.COM
Registry Domain ID: 34484882_DOMAIN_COM-VRSN
Registrar WHOIS Server: whois.enom.com
Registrar URL: http://www.enom.com
Updated Date: 2017-08-14T08:04:07Z
Creation Date: 2000-09-12T09:43:08Z
Registry Expiry Date: 2018-09-12T09:43:08Z
Registrar: eNom, Inc.
Registrar IANA ID: 48
Registrar Abuse Contact Email:
Registrar Abuse Contact Phone:
Domain Status: clientTransferProhibited https://icann.org/epp#clientTransferProhibited
Name Server: DNS0.PROWEB.NET
Name Server: DNS1.PROWEB.NET
Name Server: DNS2.PROWEB.NET
DNSSEC: unsigned
URL of the ICANN Whois Inaccuracy Complaint Form: https://www.icann.org/wicf/
>>> Last update of whois database: 2017-11-03T07:53:12Z <<<

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Registrars.

  REGISTRAR eNom, Inc.

SERVERS

  SERVER com.whois-servers.net

  ARGS domain =murphys-pro-system.com

  PORT 43

  TYPE domain

DOMAIN

  NAME murphys-pro-system.com

  CHANGED 2017-08-14

  CREATED 2000-09-12

STATUS
clientTransferProhibited https://icann.org/epp#clientTransferProhibited

NSERVER

  DNS0.PROWEB.NET 86.17.6.10

  DNS1.PROWEB.NET 185.32.110.102

  DNS2.PROWEB.NET 86.17.7.5

  REGISTERED yes

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