network profile
| bio | website | santeadairius.com |
|---|---|---|
| location | Santa Cruz, CA | |
| age | 40 | |
| visits | member for | 3 years, 4 months |
| seen | Dec 19 '11 at 3:55 | |
| stats | profile views | 46 |
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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Jan 18 |
awarded | Yearling |
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Dec 22 |
awarded | Popular Question |
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May 10 |
awarded | Popular Question |
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Jan 18 |
awarded | Yearling |
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Dec 19 |
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. |
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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. |
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Dec 19 |
answered | How can I tell when wine has finished degassing? |
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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. |
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Dec 19 |
answered | Cure for foamy hydrometer? |
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Dec 19 |
answered | What's wrong with using finings? |
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Dec 19 |
answered | Commercial brewery house yeast |
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Jul 3 |
answered | What exactly is yeast-bite? |
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Jul 3 |
answered | Why was original gravity high by .010? |
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Jul 3 |
answered | Are there any benefits to isenglass, bentonite, etc. besides clarification? |
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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. |
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Jun 16 |
answered | Brewed beer turnaround time |
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Jun 16 |
comment |
What is this white stuff on the surface of my beer? Crap I posted an answer but somehow missed this one. I think Chez is right about the lipids. Not ideal but No big deal. |
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Jun 16 |
answered | What is this white stuff on the surface of my beer? |
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Jun 16 |
comment |
Short boil and DMS Room3 is right-- pilsner malt is often the culprit behind dms if the boil was short. You'll probably be fine. Smell and taste it after primary. If it tastes decent, you can probably save it by dry hopping the hell out of it. |
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Jun 16 |
accepted | Open-Fermented or Native Yeast Beers |
