801 reputation
511
bio website santeadairius.com
location Santa Cruz, CA
age 41
visits member for 4 years, 7 months
seen Dec 19 '11 at 3:55

18 years homebrewing, started in college when I was 20 because I was too young to buy beer but figured out that you could buy the ingredients...

Owner/winemaker for Sante Arcangeli Family Wines in Santa Cruz, CA. Sante is a "micro winery" producing 500 cases/year of carefully handcrafted Pinot Noir and Chardonnay from rare mountain vineyards in Bonny Doon and the Sonoma Coast.

Co-owner/Co-founder/Fermentation Facilitator of Sante Adairius Rustic Ales in Santa Cruz California.

Day job: owner of iluminada design, a web development firm in Santa Cruz.

Currently totally infatuated with brewing barrel-aged IPAs.


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awarded  Curious
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awarded  Notable Question
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awarded  Yearling
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awarded  Nice Answer
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awarded  Yearling
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awarded  Popular Question
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awarded  Yearling
Dec
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comment Overly Active Fermentation
Yeah, with gravity and temp like that an IPA yeast like 1056 will go totally nuts. Just relax, don't worry, have a homebrew. If you want to really mess with it, set the carboy in a bathtub of cold water for a couple of hours next time, try to get the temp down a bit. That beer would have been into the high 70s at least at the peak of fermentation, which will generate some off aromas, potentially.
Dec
19
comment What can I do with my spent grain after mashing?
I compost it. We've got goat farmers at our local farmer's market who like to feed it to their goats, and then we get the goat cheese. But bread is good too.
Dec
19
answered How can I tell when wine has finished degassing?
Dec
19
comment Will my session beer be OK for 5-6 weeks in primary?
It'll be fine, just don't open the fermentor and let any o2 in.
Dec
19
answered Cure for foamy hydrometer?
Dec
19
answered What's wrong with using finings?
Dec
19
answered Commercial brewery house yeast
Jul
3
answered What exactly is yeast-bite?
Jul
3
answered Why was original gravity high by .010?
Jul
3
answered Are there any benefits to isenglass, bentonite, etc. besides clarification?
Jun
29
comment What would happen if I used a yeast meant for white wine to brew red wine or vice versa?
PJreddie is right. All wine yeast is still Saccharomyces and will ferment your juice or must, but science has identified certain strains that accentuate specific flavors that benefit certain grape varietals. Of course, you can always let it "go native" and ferment on native yeast. I've done this with success for a few years now. Just make sure your must's pH is below 3.75 (3.3 - 3.8), cover your must with cheesecloth to keep flies out, and the dominant ambient yeast that's best for your varietal will take over and ferment you dry.
Jun
16
answered Brewed beer turnaround time