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Technical talk

Technical talk

This page not only provides technical brewing advice and blogs from our own team, but features items that we think are of interest from our partner’s experts.

Faram's technical advice

Robbie and Octawia

Robbie and Oktawia It’s later than planned, but I have started brewing a single hopped pale today with Oktawia (Octavia), a new variety from  Poland.

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Robbie and the Brut IPA

Last month Robbie tried S-33 as a New England IPA yeast. This month’s test brew was a Brut IPA. Using Crisp Malt grain, Fermentis US-05

Read More »

Robbie and Octawia

Robbie and Oktawia It’s later than planned, but I have started brewing a single hopped pale today with Oktawia (Octavia), a new variety from  Poland.

Read More »

Robbie and the Brut IPA

Last month Robbie tried S-33 as a New England IPA yeast. This month’s test brew was a Brut IPA. Using Crisp Malt grain, Fermentis US-05

Read More »

Weyermann's FAQ

Inside Weyermann® in English with Axel Jany

This video series provides you with exciting insights from their red and yellow Weyermann® world. You can expect information about their products, technical questions and many other topics relating to malt and brewing.

Say hello to their expert Axel Jany, Weyermann® team leader international customer consultants!

Robbie and Octawia

Robbie and Oktawia It’s later than planned, but I have started brewing a single hopped pale today with Oktawia (Octavia), a new variety from  Poland.

Read More »

Robbie and the Brut IPA

Last month Robbie tried S-33 as a New England IPA yeast. This month’s test brew was a Brut IPA. Using Crisp Malt grain, Fermentis US-05

Read More »

See more

Malts, malt products, storage, drink styles, glasses and more...
Technical facts relayed by Weyermann® every Tuesday

Tips and guides from Murphy & Son

Succinct tricks, advice and guidance on your processes and our products.

Click the item to read more

Du Pont Enzymes- Amylex 5T

The fact is, Alpha-amylase enzymes are truly essential in brewing. Alpha-amylase is one of the enzymes which occur naturally in malted barley. Brewers were taking advantage of its special properties for centuries before enzymes were ever discovered.

Clean, Secure, Safe A guide to pressing the Pause Button

Great advice from Murphy’s if you’re winding down the brewery. A list of reminders/pointers of things that might be worth doing.

Wort’ The Risk

With any process involving vast quantities of boiling sugary liquid, there are risks and it is worth taking some time to get some tips from our team’s collective experiences to make kettle additions as safe as possible

How to reduce H2S and DMS off flavours

Flavour Modification with Zetolite Reduces H2S and DMS off flavours.

Increases shelf life and prevent papery off flavours

Ascorbic Acid is an effective anti-oxidant that increases shelf life and prevents papery off flavours

Cleaning In Place and Brewery Hygiene

The most successful brewer is actually an obsessive cleaner that brews a bit on the side. Process and products explained

Cleaning in the brewery

There are three basic standards of cleaning Physically Clean . Chemically Clean . Microbiologically Clean

How to combat sulphidic off flavours

Zetolites are concentrated powder products from natural occurring volcanic minerals that can be used as processing aids (not additives) which don’t need to be declared on your product labels.

Which test: ABV analysis, by distillation or alcolyzer?

We employ two methods of ABV determination

Faults with your process that may cause slow fermentations

Slow or slow-to-start fermentation can be due to faults in the process such as insufficient aeration which can be solved by rousing or increasing the rigour of the rousing of your wort.

Ideal neutral detergent for septic tanks and casks

Cask Clean is specially formulated for use in the brewing industry for scale and beerstone removal in casks

Enzymes in the Brewing Process

Enzymes are complex organic substances that act as catalysts: that is they accelerate the velocity of a reaction whilst remaining essentially unchanged themselves at the end of it.

Ionic Composition – Brewing Liquor

Originally, brewing started up in areas where the water supply was suitable for the production of beer, but with the wide geographical spread of modern breweries and modern supply systems, the water available to the brewer can be at best variable and at worst quite unsuitable.

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FREE technical advice

Did you know that if you buy Murphy's products from us you are entitled not only to our technical advice, but also Murphy's technical advice? Need expert brewing advice? Call one of their qualified brewers on +44 (0)115 978 5494

FREE technical advice

Did you know that if you buy Murphy's products from us you are entitled not only to our technical advice, but also Murphy's technical advice? Need expert brewing advice? Call one of their qualified brewers on +44 (0)115 978 5494

Webinars from Fermentis and Faram's

A series of informative webinars hosted by Ferments and Charles Faram

Production, Quality and Shelf life of Active Dry Yeast

Rehydration vs Direct Pitching of Active Dry Yeast

Impact of fermentation conditions on the flavour profile of beer

Yeast & hop interactions for Brut IPA & The impact of hopping regime

More to come….

 

  • Yeast & hop interactions I – What’s the best yeast for New England IPA? 
  • Brewing low alcohol beer with SafBrew™ LA-01
  • Brewing kettle soured beer with SafSour™ LP-652
  • Create and maintain permanent haze in beer with Spring’Blanche™ 

prêt à commander? Appeler: +44 (0)1905 830734 ou andrewwhalley@charlesfaram.co.uk

Notre entreprise

Fournisseur de houblon depuis plus de 150 ans, Charles Faram stocke un éventail impressionnant de variétés de houblon, disponibles en cônes sous vide ou en pellets de type 90. Les différentes variétés proviennent du Royaume-Uni, de Belgique, de la République tchèque, de France, d’Allemagne, de Pologne, de Slovénie, de Nouvelle-Zélande et des États-Unis. Faram propose une vaste palette de saveurs pour créer tous les types et styles de bière, des variétés traditionnelles aux fascinantes nouveautés expérimentales issues du propre programme de culture et de développement de l’entreprise. 

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