801 reputation
511
bio website santeadairius.com
location Santa Cruz, CA
age 41
visits member for 4 years, 9 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.


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.
Jun
16
answered What is this white stuff on the surface of my beer?
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.
Jun
16
accepted Open-Fermented or Native Yeast Beers
Jun
16
answered Open-Fermented or Native Yeast Beers
Jun
16
answered How many times can I re-use oak cubes?
Mar
26
comment Riwaka Hops: Where to get 'em
Yeah, our local shop has some rare hops, like Nelson, but none of the others I'm looking for right now.
Mar
25
comment Whoops, I over-primed. Anything I can do?
I was going to answer with "just drink it all quickly and burp a lot", but voted this answer up the chain instead. I've popped tops and re-capped before without a sanitation issue, especially with a beer that's got some good alcohol in it to keep infection risk down.
Mar
25
asked Riwaka Hops: Where to get 'em
Jan
19
awarded  Yearling
Jan
15
comment Why do all my beers taste better after having aged for a couple months?
+1 I've found that really hoppy IPAs are best fresh because the hop aromas blow off after a couple of months in the bottle. Most everything else that has 6% or more alcohol seems like it'll age out. Brett beers and lacto-infected beers, barrel aged beers, etc like aging most of the time, as long as the brew was clean to begin with.
Jan
15
comment What is the best beer to make for a spouse who prefers sauvignon blanc?
+1 to the Nelson Sauvin answer. I recently had a Belgian-style pale from Allagash that was brewed with Nelson and it was incredible and very wine-like. If she doesn't mind bitterness, try to get ahold of some of Alpine Beer Co's "Nelson" to get a sense for what this hop can do. I'm a winemaker and like to brew with Nelson Sauvin because of it's wine-like characteristics.
Dec
14
comment If a vial of yeast is at room temperature for 3 days then put back in the refrigerator, is it still viable?
I agree. The thing about yeast is that the real hard part is getting it to not ferment sugars into alcohol. Unless it hit some extreme temps, it's probably hungry as hell by now, because it's been awake for a few days. I'd make a starter with it whether you're using it right away or not-- you can make a starter, wait for the cells to go dormant again and then pour off the beer and save the remaining yeast to a sanitized jar to store in your fridge for next time. So you'll have propagated the yeast while ensuring it's viable.
Dec
14
answered Can I condition in growlers?
Dec
14
awarded  Nice Question
Dec
14
awarded  Commentator
Dec
14
awarded  Scholar
Dec
14
awarded  Autobiographer
Dec
14
awarded  Supporter
Dec
14
awarded  Student