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The Hopstore, Monksfield Lane, Newland, Worcester, WR13 5BB
+44 (0)1905 830734
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.
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.
How to pronounce New Zealand hop names, with Doug of @NZHopsLtd! @CharlesFaram @CharlesFaramCA pic.twitter.com/B3WN59SfEG — Charles Faram US (@CharlesFaramUS) 10 April 2019
10th December 2018 This is the latest development brew. A lager single-hopped with Godiva®. I’ve been itching to brew this beer since smelling the hops
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
October 2018 We’re putting S-33 through its paces as an NEIPA yeast strain Faram’s Robbie is producing a special test brew on our pilot kit
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.
How to pronounce New Zealand hop names, with Doug of @NZHopsLtd! @CharlesFaram @CharlesFaramCA pic.twitter.com/B3WN59SfEG — Charles Faram US (@CharlesFaramUS) 10 April 2019
10th December 2018 This is the latest development brew. A lager single-hopped with Godiva®. I’ve been itching to brew this beer since smelling the hops
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
October 2018 We’re putting S-33 through its paces as an NEIPA yeast strain Faram’s Robbie is producing a special test brew on our pilot kit
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.
How to pronounce New Zealand hop names, with Doug of @NZHopsLtd! @CharlesFaram @CharlesFaramCA pic.twitter.com/B3WN59SfEG — Charles Faram US (@CharlesFaramUS) 10 April 2019
10th December 2018 This is the latest development brew. A lager single-hopped with Godiva®. I’ve been itching to brew this beer since smelling the hops
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
October 2018 We’re putting S-33 through its paces as an NEIPA yeast strain Faram’s Robbie is producing a special test brew on our pilot kit
Succinct tricks, advice and guidance on your processes and our products.
Click the item to read more
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.
Great advice from Murphy’s if you’re winding down the brewery. A list of reminders/pointers of things that might be worth doing.
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
Flavour Modification with Zetolite Reduces H2S and DMS off flavours.
Ascorbic Acid is an effective anti-oxidant that increases shelf life and prevents papery off flavours
The most successful brewer is actually an obsessive cleaner that brews a bit on the side. Process and products explained
There are three basic standards of cleaning Physically Clean . Chemically Clean . Microbiologically Clean
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.
We employ two methods of ABV determination
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.
Optimising Super-F
Cask Clean is specially formulated for use in the brewing industry for scale and beerstone removal in casks
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.
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.
A series of informative webinars hosted by Ferments and Charles Faram
More to come….
Written by Will Rogers, Group Technical Director Hop development takes many years, hard graft, and a brilliant understanding of how to encourage the very best
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