Murphy & Son

Water treatment

Water makes up 90–95% of beer. Treating it is the first step of the brew day — it governs mash pH, lautering efficiency and mineral profile.

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Kettle finings

As the wort cools, carrageenan finings help bind fine protein particles into larger clumps that then settle out faster as cold break. The result is a clearer wort, cleaner yeast, easier filtration and a lighter load on the later fining and stabilisation stages.

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Enzymes & fermentation control

Modern enzymes that step directly into the mashing and fermentation process — shortening conditioning time, controlling diacetyl, reducing gluten content, or maximising attenuation.

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Yeast nutrition & sulphur fault correction

Healthy fermentation starts with yeast in good condition and enough assimilable nutrients. Yeast Vit helps prevent nutritional problems, while Zetolite 63 is a targeted correction for sulphur faults that have already appeared — Yeast Vit is preventive support for healthy fermentation, Zetolite 63 is a corrective fix for detected sulphur notes (H₂S, DMS).

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Fining & colloidal stability

The right stabilisation approach depends on the cause of the haze, the filtration technology and the required shelf-life. The three products in this category solve three different jobs — Super F quickly clarifies beer after fermentation, Pristine PVPP removes polyphenols, and Pristine PRO removes haze-causing proteins; combining them addresses both main components of colloidal haze.

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Foam control — process and finished beer

ReFoam and PGA Solution address two different aspects of foam and act at different stages of the process. ReFoam suppresses unwanted foaming during production (boil, fermentation, CIP) and is removed from the beer during normal processing. PGA Solution, by contrast, is added to the finished beer after final filtration and improves the stability and lacing of the resulting foam — the two products are never used at the same stage.

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Hard seltzers & neutral alcohol bases

This system is designed for fermenting sugar solutions, which — unlike malt wort — naturally lack enough nitrogen, vitamins, minerals or buffering capacity.

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Analyses & expert consulting

Murphy & Son today relies just as much on laboratory services, fining optimisation and technical support as on the products themselves — this part of the range isn’t an add-on, it’s a core part of working with them.

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