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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Oct 19 |
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Growlers v 12oz Bottles I bottle into growlers all the time. Just use slightly less bottling sugar than the recipe calls for. I usually use 2 cups of DME when bottling 12 gallons. I've never had one explode on me. pop oops, there went one out in the garage. Murphy's Law. Or something. Actually, the ones with rubber stoppers will usually just seep out of the top rather than explode if they're over carbonated. Don't worry about it. Also, I highly recommend brewing a cheesecloth farmhouse ale in memory of your granddad. |
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Sep 9 |
answered | How can I clean an old carboy? |
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Sep 9 |
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What is on top of my wort? Mold? Lacto? I've read that there are a few bugs that can grow in beer (low alcohol ones) that can make you mildly sick (blow ass), but that the beer will taste absolutely awful/undrinkable. If your beer tastes alright, then whatever bugs those are... well... you've probably drank 'em before. I think it's lacto with maybe a mold kicker. |
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Sep 9 |
accepted | Where can I find some Nelson Sauvin hops? |
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Sep 9 |
answered | Where can I find some Nelson Sauvin hops? |
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Aug 1 |
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Barrel Aging- How Many Times Can I Use One? Due to the higher alcohol and lower pH of wine, tannin extraction happens relatively quickly. After 3 years use (at least for Pinot Noir, which you only age for around 1 year), the barrel is considered "neutral" in that it doesn't impart any more oak tannin to your wine. I figured with beer, being more alkaline and less alcoholic, you might get 6-10 uses from a barrel before it's neutral. Since I'm not making native sour beers, I'm not trying to get "the funk" from the barrel, just oak for a traditional barrel-aged IPA. I'm going to go with the guess and check technique, see what happens. |
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Jul 31 |
asked | Barrel Aging- How Many Times Can I Use One? |
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Jul 31 |
answered | How do you characterize “Breakfast Beer”? |
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Jul 31 |
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Fermenator Question(s) Soaking the valves in acetone followed by a good cleaning with PBW and a sanitizer soak did the trick. Bottled a batch of IPA tonight. |
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Jul 31 |
accepted | Fermenator Question(s) |
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Jul 19 |
answered | How important is temperature when adding pectic enzyme? |
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Jul 19 |
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What are the effects of a watery mash? Great question, great answers. I've always wondered about this and now I know. Thanks to all. |
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Jul 17 |
answered | How do I take hop plants with me when I move? |
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Jul 17 |
answered | Shipping beer to fellow brewers |
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Jul 17 |
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Fermenator Question(s) Yep, it's oil. Talked to Blichmann and they were very helpful. Apparently they had a batch of oily valves and notified their customers (stores) about it, but my brew shop hadn't gotten the word. You have to disassemble the valves and soak them in acetone to get the oil out. Going to do so tomorrow and then brew again, so will update this post if that resolved the issue. |
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Jul 14 |
answered | Under-carbonated bottled beer |
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Jul 14 |
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Estimating Alpha Acids of Home Grown Hops I'd be interested to know what lab to send to because I'm growing a lot of hops. If anyone has info about this, fire away. I know of many wine analysis labs, but have never encountered a hop analysis lab. |
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Jul 14 |
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Drying freshly picked hops thanks for the idea |
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Jul 13 |
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Drying freshly picked hops Note "that many" was for a 10gal batch. |
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Jul 13 |
answered | Drying freshly picked hops |
