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doh@! sorry, didn't catch that. :o

There is St. Arnolds Brewery near the Galleria area. I know at one point they were talking about opening a brewpub. The only other one I'm aware of in the Houston area is Two Rows (in Rice Villiage), although I've never been there, so I can't give you much in the way of reviews, etc... You're...

What part of Houston are you in?

I'm no cider expert, so take what I say with a grain of salt, but you may want to try an ale yeast. I made a cider that was similar to EA and it is finishing slow enough that I could easily get it to the FG I want and cold crash or tab it. Just a thought.

Their Abbey Ale is right tasty as well.

Both teams played well and Ohio would (should) have won if it weren't for a shady call on that Texas first down with 1 minute to go. Granted, Ohio should have run the ball quite a bit more instead of trying to throw so much, however, I don't think their performance tonight was an embarrassment...

That is one of the funniest things I've read all day. Almost spit HB all over my monitor! Nice! :D

Thanks guys, everything you are saying makes sense. Thank you for the input. I think I'm finally starting to "get it". (doh!). To answer your questions, the mild malt was termed ESB Malt at my LHBS, however, from what I've been able to determine, it's commonly referred to as mild malt. I'm...

My apologies, it wasn't beersmith, rather it was promash that I got my numbers from (I've been evaluating both and got confused). Once I removed the lactose, it did drop the gravity to 1.060, however it still shows an efficiency rating of 70% to reach that level. Is it realistic to believe...

I used 4.5 gallons of juice, 2 cans of concentrate and 1 lb of dextrose for a batch of cider and my OG reading was 1.065. If juice has an OG of 1.050 and a lb of dextrose adds .009 (according to promash), then it looks like each can of concentrate will add .003. In your case, adding a can of...

Ok, I used the following grains to make an Oatmeal Stout. I put them in a grain bag and kept them in 155 degree water for about 60 minutes. Would this be considered partial mashing or steeping? The reason I ask is that according to beersmith, with the following bill, plus the 1 lb of lactose...

It should have instructions, but I wouldn't pay much attention to them. Check out How to Brew - By John Palmer.

Haha, well, I'm no pommie, but I did learn to appreciate good beer while in the UK (mainly Scotland, but hey, it's close enough).

I don't see why not. I routinely warm my beers before drinking, as I tend to like them a slight bit cooler than room temp. You don't want to let it get hot or anything, but I don't foresee a problem if you warm it up to 60ish degrees for a couple of weeks to condition. Of course, I'm a noob...

After 30 days in primary, it's flavor is quite nice, no odd flavors or anything, so I'm not terribly worried about that. Is racking to secondary necessary with a cider? I hadn't planned on using a secondary, rather just going straight to the bottle from primary.

Ok, another update, as of this evening, the gravity is down to 1.024. At this rate, I'm thinking it will take another 3 weeks to reach a gravity around 1.000. Sigh, impatience is killing me, but on positive note the taste is quite nice and I'm thinking another three weeks of bulk aging will...

It was Left Hand's Milk Stout that inspired this one. Granted, this is an Oatmeal Milk, I think it will turn out a tad bit sweeter and smoother than Left Hand's. It's been fermenting for about 5 days now. I'll let you know how it turns out.

Here is one that I brewed just this week. Jake's Oatmeal Milk Stout Grains/Extract -------------- 6 lbs Amber or Munich LME 1 lb ESB/Mild Malt 1 lb Roasted Barley .5 lb Crystal 120L .25 lb Chocolate Malt 1 lb Flaked Oats Hops ----- 1.5 oz Styrian Goldings (3.5% Alpha) @ 60 minutes 1 oz...

If you want a bigger beer, you are going to have to step up your grains and extract. You will need more fermentable sugars in the wort to up the gravity. I would also recommend going for a bit of a higher numbered caramel malt, maybe upwards of a 90 or 120. Do some searching in the recipe...

Bluegrass on the radio? Where?