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- Keith Patton
Beer/Expert Profile
Expertise
I have been home brewing 21 years. I followed the traditional path from kit to extract to all grain and undoubtably experience all the typical problems. I can answer questions on home Brewing Techniques, all grain, partial mash and extract brews, formulating recipes, cloning commercial beers, kegging, bottling, home brew equipment, clarifying, trouble shooting beer and conducting tastings. I focus on belgian ales and mead, but have brewed just about every style imaginable.
Experience in the area
I have home brewed for 21 years. I owned my own beer pub for 5 years. I lived in Munich, Germany for 3 years. I host a brew club at work with 10 member brewers.
Education/Credentials
Geoscientist well versed in chemistry and high exposure to multinationals who all have diverse beer drinking habits.
Average Ratings
Recent Reviews from Users
K = Knowledgeability C = Clarity of Response P = Politeness| User | Date | K | C | P | Comments |
|---|---|---|---|---|---|
| Leonard | 02/22/11 | 10 | 7 | 10 | Hi Keith. Certainly a home run answer ..... |
| John | 02/15/11 | 10 | 9 | 10 | |
| T.K.Bhattacharya | 01/20/11 | 10 | 10 | 10 | Thank you Keith, We shall contact all ..... |
| upender | 06/15/10 | 10 | 10 | 10 | good and up to the mark answer ..... |
| upender | 06/14/10 | 10 | 10 | 10 |
Recent Answers from Keith Patton
2011-10-09 home brewing:
Rudy: There are a number of things that may account for this. The solution is to bleed off a little of the pressure by chilling the beer as cold as you can get it, then crack the tops of the plastic
2011-05-07 Spent Yeast (liquid):
Sammy: Welcome to the age of high technology. Once upon a time, brewers yeast was made into table form as a great source of amino acids. As a weight lifter, I used to pop them by the hand full back
2011-02-20 Guinness in Ireland:
Leonard: Funny you should ask that, I'll tell you why in a second. Guiness comes in different varieties. 1 Guinness draught stout, sold in kegs - 4.1 to 4.3 percent abv; 2 Extra Cold draught
2011-02-14 Mashing rice grain:
John: You can use rice, but you need to find koji, which is the bacteria/mold the japanese and chinese use to make the rice starch conversion to fermentable sugars. What you'll be making is sake
2010-06-14 beer:
At this stage, there isn't much you can do. You could try to add nutrient, but aerating the beer at this stage, would only contaminate and oxidize it. Pitching more yeast that is at full kreuzen might
Answers by Expert:
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