MashLife is a natural polyphenolic extract derived from pomegranate that strengthens your beer’s antioxidative protection from the very beginning of the brewing process.

By selectively complexing pro-oxidative metals such as iron and copper, MashLife limits the formation of reactive oxygen species (ROS) and slows flavour degradation during storage and transport

Unlike generic antioxidants, MashLife also binds haze-forming thiol-containing proteins, improving colloidal stability while preserving hop bitterness and fresh character.

This is not cosmetic stability.
This is structural oxidative control.

How MashLife Works

MashLife operates through selective chelation and protein interaction:

1. Complexation of iron and copper at the start of the brewing process

2. Limitation of radical chain reactions responsible for oxidative staling

3. Selective binding of thiol-containing haze proteins

4. Preservation of hop-derived compounds

Used early, it reduces downstream oxidative load — meaning less flavour collapse months later.

If you export, distribute widely, or simply want shelf-life insurance, this is a strategic addition to your brewhouse.

Application & Dosage

Preparation

Prepare a 10% solution using water at approximately 50°C to improve solubility

Recommended Addition Points

Kettle Addition
• Add shortly before boiling, before hop addition

Split Addition (Recommended for Higher Doses)
• 50% added to brewing water before raw materials
• 50% added to kettle shortly before boiling

Typical Dosage Rates

• 1–2.5 g/hl for pale beers
• 2–4 g/hl for dark or high gravity beers

Who Should Use MashLife?

• Breweries exporting beer

• Breweries with longer distribution chains

• High-hopped styles sensitive to oxidation

• Breweries seeking colour stability in pale lagers

• Breweries aiming for extended shelf-life without sensory compromise

If your beer sits warm in retail at 22°C for weeks, this matters.

Clarification en cuve

Avantages

• Réduction efficace du gluten jusqu’à ≤ 20 ppm

• Préserve intégralement la saveur, la couleur et la mousse

• Prévient le trouble au froid et améliore la stabilité

• Réduit le temps et l’énergie de conditionnement à froid

• Convient à tous les styles de bière et types de moût

Utilisation

• Ajouter au moût refroidi directement dans le fermenteur avant l’ensemencement de la levure

• Dosage recommandé : 1–5 g/hl selon le moût et l’effet désiré

• Testez chaque lot dans un laboratoire certifié pour la validation sans gluten

Conditionnement
1 kg, 5 kg

Stockage
0–10 °C, à l’abri de la lumière – Durée de conservation : 24 mois

Why Use Staze?
Some beer styles, such as NEIPAs and wheat beers, rely on haze for their signature appearance and mouthfeel. However, natural haze can be unstable, leading to clarity issues over time. Staze offers a controlled and permanent haze formation, reducing the risk of clarity fluctuations while also helping to preserve hop character and overall beer stability.

How It Works:
Stable Haze Formation: Staze contains hydrolysable tannic acid from tree galls or leaves, which binds to haze-active proteins in beer, ensuring a long-lasting and controlled haze.
Antioxidant & Metal Chelation: Staze acts as a natural antioxidant, binding metal ions like iron and copper, which prevents oxidative reactions that cause off-flavors and reduce beer freshness.
Flavor & Freshness Protection: By neutralizing oxidation catalysts, Staze helps prevent the degradation of hop aroma, bitterness, and overall beer character, ensuring a fresher taste for longer.

Application in Brewing:
Staze is added during beer maturation to ensure optimal haze stability. It can be dosed in two ways:During Transfer from Fermentation to Maturation: Staze solution is added inline during transfer, followed by CO₂ sparging for 15-30 minutes to ensure even distribution.
Via the Bottom of the Uni-Tank: After adding the Staze solution, proper agitation is necessary to fully integrate it into the beer.

Dosage Recommendations:
Typical dosage: 3–6 g/hl (overdosing may lead to excessive flocculation and unwanted clarification).
Addition during bottling is possible but may lead to slight sedimentation in bottles.
Avoid adding Staze before the whirlpool stage, as it may interfere with protein stabilization.
By incorporating Staze into your brewing process, you can ensure a consistent haze, fresher flavors, and a longer shelf life for your hazy beer styles.

Added at both the mash and the boil, Brewty:

• In the mash: Chelates metal ions like iron, reducing oxidation and improving flavor stability. It also precipitates haze-active proteins, leading to more efficient lautering and higher extract yields.
• In the boil: Binds with haze-active proteins to improve clarity and beer stability. When combined with carrageenan, it enhances protein precipitation, further reducing haze.

With a low dosage rate (1.5–4 g/hl) and easy solubility, Brewty streamlines brewing efficiency while ensuring a cleaner, clearer final product. An essential stabilizer for brewers aiming for long-term consistency and superior beer quality.

Application and rates of use
Due to the unique nature of different yeast strains and the constraints of the production
process the requirements for Nutromix tablets are varied. It is advised that trials are
carried out to determine the precise usage rate. This normally lies in the range of 20 to 40
tablets (50—100g) per 16hl (10 UK barrel) brew. A high rate may be required for a short
period, after which the rate of addition can be significantly reduced. With regular use, low
rates can be effective in preventing nutrient deficiencies. Addition of quantities in large
excess of this may exceed the permitted limits for zinc and manganese.
Nutromix tablets should be added either to the kettle during boiling or to the hot wort prior
to cooling. Nutromix tablets may be added to cold wort but will take much longer to
dissolve. If Nottingham Ale Yeast is used the product should NOT be mixed with the yeast
whilst it is being reconstituted.
Storage and shelf life
• Store in cool conditions away from direct sunlight
• Keep in original container
• Keep containers sealed when not in use
• The shelf life at the recommended storage conditions is at least two years

Using the product
How much of the product to add
Most beers will require an addition of auxiliary finings at a rate between 100ml to 500ml
per hl. It is important to note that if auxiliary finings are being used with isinglass, it must
be added before the isinglass.
Where to add auxiliary finings
Auxiliary finings can be added at one of several points:
Into the fermentation vessel
The auxiliary can be added to the fermentation vessel either through the CIP spray ball at
the top of the tank or pumped through the outlet valve of the bottom of the tank. The
addition should be made at the end of fermentation, as the vessel goes onto chill. The
residue fermentation and convection currents are sufficient to mix the product.
Into the beer main feeding the racking heads
This method can be combined with proportional metering to ensure the correct rate of
addition. The auxiliary is added first followed by the isinglass finings if required.
Into the cask before it is filled
The appropriate quantity of auxiliary is put into the cask before filling. If the filling rate is
fast and turbulent, isinglass can then be added towards the end of the fill or after.
Into cask when in pub cellar
Auxiliary finings can also be added to cask beer in the pub cellar to a beer with a
persistent haze, and Finings Adjunct is well formulated for this work.
Using auxiliary finings with isinglass
When using auxiliary finings with isinglass it is important to add it before the isinglass.
Otherwise they will not clarify the beer properly. This is because the two products carry
opposite charge and will react with each other rather than the hazes on the beer that they
are designed to clear.
Into the beer main feeding the racking heads
This method can be combined with proportional metering to ensure the correct rate of
addition. The auxiliary is added first followed by the isinglass finings if required.
Finings Optimisation
Auxiliary finings should be optimised at the same time as isinglass finings as they are
used together. This should be carried out on a regular basis and certainly when a new
seasons’ malt comes on stream. Usage rates need to be optimised both to ensure
economic cost is achieved and in order to gain the best possible results. Over fining can
cause hazes just as under fining can leave hazes: it is not a case of more finings always
giving better clarity. An easy way to check your beer fining performance is by using 500ml
plastic bottles. An optimisation is run by making trials to optimise the rate of Isinglass
addition within the range of 0.4—1.6 litres per hl by adding 2, 4, 6 and 8 mls of RFU
Isinglass to 4 labelled 500 ml bottles and mixing well. Samples containing Auxiliary
finings within the range 0.2, 0.4, 0.8 and 1.2 litres per hl are set up to run concurrently.
After an appropriate time interval, which will vary with beer type, an assessment is made
of the optimum rate of isinglass required to fine the beer. This will not necessarily be the
brightest beer, since the Auxiliary will improve the polish. With the Isinglass we are
looking for the point at which an extra pint of Isinglass appears to add only excess
bottoms, with no appreciable improvement in clarity. This rate of Isinglass is then added
to all the sample bottles of Auxiliary finings, mixing well. It is then quite easy to check the
effects of three or four re-settles as required.
Once an optimum rate has been assessed, it is important to keep a check to ensure that
it is going to work. Take a sample of the beer, either from FV after fermentation or from
the Conditioning Tank/Racking Back. Add to this the equivalent rate of Auxiliary and mix
well. An hour or so later add the optimum rate of Isinglass and remix. Within a short
period of time you should see floc formation and clarification of the beer occurring. You
can then have peace of mind that the beer should fine well in trade.
However the real purpose of this verification is to find the one occasion when the beer
doesn’t fine. If you do not get a satisfactory result in a milk bottle then you are highly
likely to experience a problem in trade. This simple procedure means that you have an
early warning of a potential problem, and that you can take the necessary corrective
action whilst the beer is still in one tank and under your full control.
Addition of an 300 ml per hl of Auxiliary for example is rather easier in a tank in the
brewery than it is in 40 firkins spread far and wide in the trade.
Clarification products
Murphy and Son will carry out free finings optimisation for our customers. For Isinglass
and Auxiliary optimisations please send in one litre of your unfined beer. All samples
must be in plastic containers, fully labelled and accompanied by a cover letter with full
contact details.
Guidelines for use
DO
• Check that the product is within its shelf life before use
• Ensure that auxiliary finings are well mixed into the beer before adding isinglass
• Carry out optimisation trials to determine the correct rate of use
• Read the Safety Data Sheet prior to use
DO NOT
• Mix Auxiliary and isinglass before they are added to beer
• Add isinglass finings before auxiliary finings—it rarely works
• Add too much auxiliary finings. Tank bottoms will be very loose with high beer
losses
• Allow the product to have prolonged contact steel and aluminium.

Lorsque la levure est manipulée et stockée correctement, sa réutilisation permet de réaliser d’importantes économies et d’améliorer la qualité. Toutefois, pour obtenir les meilleurs résultats, il est toujours conseillé de nourrir correctement les levures. Négliger les besoins nutritionnels de la levure peut entraîner divers défauts de goût dans la bière, ce qui souligne l’importance de veiller à ce qu’elle dispose de tout ce dont elle a besoin.

Les avantages de l’utilisation de nos nutriments pour levures sont les suivants :
– Amélioration de la viabilité pendant le stockage.
– Réduction de la phase de latence, ce qui permet un démarrage plus rapide de la fermentation.
– Performances de fermentation constantes.
– Floculation fiable, facilitant la décantation des levures et la clarté du produit final.