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.

This hop is a cross between Brewers Gold, Northern Brewer & a wild hop variety from the former Yugoslavia.

We don’t know much about it but have read descriptors such as honeydew melon, white grape, lime, cucumber, apple & tropical fruits – to name but a few! 

If you don’t want to wait for my findings before you order, the UK office has a small quantity of T90 pellets available in 2kg foils. 

Contact our Sales team for more information.

Brew updates to follow….

Helping you to get creative

You may have seen our Twitter and Facebook ideas for which yeast to use to create a specific beer style.

Experimenting can be fun, but also a bit of a worrying expense, so the point of our “which?” features and “Robbie and the …” features are helpful guides and trials.

We don’t mind boasting that we have top experts in technical advice and recipe development, so please use them. It’s also worth noting that if you buy any Murphy’s products from us you are still entitled to their full technical advice service.

You may want to work with us on every aspect of brewing or just get confirmation that your hop choice is the right one.

There’s a whole world of ingredients and flavour experiences to be had, and we’d love to be part of it.

To see what Robbie has been up to lately, go to the Technical Talk section on our Resources page https://www.charlesfaram.co.uk/resources/

And catch up on our recent yeast recommendations here…

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Robbie and the Godiva® Lager

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 green earlier this year.

With top notes of gooseberry, white grape & tangerine, this should be a deliciously fruity, crisp & moreish beer.

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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 & the all-important amyloglucosidase from Murphy & Son Ltd. He went #Wellhopped with Amarillo, Centennial, Chinook & Comet for a classic West Coast hop-profile plus a healthy addition of Motueka.

The Faram’s technical and sales teams tried the beer on Friday and it went down extremely well.
Most people hadn’t tried an example of this style and enjoyed it. As per usual I was perhaps guilty of adding too many hops in, but we all felt this was a good first attempt at the style.

The main lesson to come out of this is that we can say US-05 is a good yeast to use when producing this style.

Robbie and the NEIPA experiment

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 for our chums at Fermentis to test the suitability of their S-33 yeast strain when brewing the ‘New England IPA’ style beer.

The recipe typical of the style with a soft water profile, lots of oats in the mash and heaps of Azacca, El Dorado and Amarillo in the kettle and fermenter. The beer is currently conditioning and awaiting its final tasting, but initial signs are interesting!

Have you noticed the E2U, easy to use logo on some of the Fermentis products? To obtain the E2U™ label, they are subjected to numerous tests to validate four fundamental criteria: Efficiency · Simplicity · Safety · Durability