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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

Fermentis Winter Webinars

Fermentis Winter Webinars with Charles Faram 09 Oct Active Dry Yeast production, quality and shelf life   16 Oct Rehydration vs Direct Pitching of

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Gluten Free Brewing

Have you been tempted to try gluten free brewing? There is an ever increasing interest in gluten free or reduced gluten diets, and with a

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Storing hops

We at Faram’s wish to provide hops of the highest possible quality, and thought that it would be useful to publish some pointers on how

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Divert from the norm!

Divert from the norm! Divert from the norm! By Andrew Whalley, International Sales Manager Should you, would you? It seems that most new beer brands

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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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Milling Webinar Registration

Crisp Malt logo representing malt products and malt specifications

Mar 26, 2020 03:00 PM 

Crisp Malt – All about Milling

Our second webinar will take place on Thursday 26th March at 3pm GMT and will be hosted by Mike Benson who will be taking you through the technical aspects of milling. We’ll be looking at how we mill here at Crisp to optimise for mash tuns, questioning the sticky subject of crushed v whole malt shelf life, asking about lauter tun v mash tun grists and also talking about different types of mill.
As always, there will be an opportunity to ask questions after the presentation. You’ll also be able to download the slides or re-watch the webinar.
*By registering for this webinar you will be signed up for notification of future webinars.*

Weyermann's FAQ Tuesday

FAQ Tuesday

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.

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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