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Old 02-23-2011, 12:30 AM   #1
jmferris's Avatar
Sep 2010
San Tan Valley, Arizona
Posts: 149
Liked 1 Times on 1 Posts

I have been given the wonderful opportunity to interview John Keeling, head brewer at Fuller, Smith & Turner for my blog. I have a few questions to ask him, and figured I would see if any of my fellow HBT-ers might have any questions to ask of him?

I am looking to send out the interview questions to him by tomorrow afternoon, so any queries you might have would be greatly appreciated.

Coming off of a year long brewing hiatus.

Fermenting: Empty
Conditioning: Empty
Consuming: Water
On Deck: TBD

Brewing Blog: http://microbrewology.snaploop.com | Follow Me on Twitter @josephmferris

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Old 02-23-2011, 04:20 AM   #2
r2eng's Avatar
Mar 2008
Eagle, Idaho, Idaho
Posts: 1,476
Liked 33 Times on 28 Posts

Way cool!

Read the latest BYO and avoid the obvious things they asked him...
Engineer, Animator, Brewer.

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Old 02-23-2011, 04:33 AM   #3
Beerrific's Avatar
Mar 2007
Posts: 5,562
Liked 54 Times on 46 Posts

1. Listen to the CYBI (Brewing Network) episodes with him and pay special attention to their fermentation temp schedule.
2. Read this thread for more information: http://www.homebrewtalk.com/f163/bri...oughts-221817/

I would ask him about their yeast (origin, etc.). You can get what is rumored to be the Fuller's yeast from both White Labs and Wyeast, but is it close to what they use? It is a very popular yeast with craft brewers and homebrewers.

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