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I have a brand new Blichmann weldless, adjustable Brewmometer that I removed from a Boilermaker kettle. I swapped it out for a thermocouple, so I'm looking to get rid of it. Since it has never been used, I'd like to get $55 plus shipping costs. I'm thinking that it will fit in a flat rate...

Looking like this is sold...Thanks all!

Hey...it looks like your PM inbox is full, so I can't send you one. On another note, I may have accidentally deleted your PM because I do not see it. Can you please resend? This is one of the only forums I know of that limits your PMs to 5 stored messages. What a joke...

I was able to successfully use a 4 inch probe for testing by using a larger stainless nipple. I'll throw both in with the chiller so you can choose. Shipping will be anywhere from $10 to $15, although I'm leaning more toward the $10 amount. It will depend if I can fit it in the smaller USPS...

Sorry...way too low.

Also, if anyone is local to the Austin, TX area, that would be preferable.

I'm not interested in parting this out.

I'm looking to sell a new 50 plate chiller with inline oxygenation setup. At this point, it has only had water run through it, never wort. Here's the exact model of the plate chiller: http://kegcowboy.com/index.php?dispatch=products.view&product_id=323+ It has camlock fittings on the wort...

Thanks for putting this together for us! Between the price of the line and the super fast shipping, this deal cannot be beat. I got my line yesterday and boy was it hard to get it on 1/4 barbed fittings. I'm going to let some beer sit in the lines for a few days and see if I'm able to detect...

Wow...that's a lot of tubing. Thanks for putting this all together for us!

Just to update this thread: I talked to a Wyeast rep yesterday at Austin Homebrew and found that they do not use the delbrueckii strain like White labs. He claims that their strain drops the PH without affecting the gravity in a significant way. When brewing a berliner weisse, he suggested...

Yeah, I'll probably let them sit for up to 6 months to see how they sour. Of course, I'll sample a few on a month by month basis just to see.

I actually already bottled mine at day 6. I tried to follow the Kristen England approach outlined in Brewing with Wheat, but couldn't bring myself to bottle it 3 days in like he suggests.

Check out this thread on the BBB: http://babblebelt.com/newboard/thread.html?tid=1108752780&th=1309210030&pg=1&tpg=1&add=1 According to Cody, White Labs told him that their lacto produces both lactic acid and ethanol. This makes perfect sense as mine tastes just like beer, but isn't all that...

I too considered yeast, but I fermented at 96 degrees for the first 48 hours and there are no off flavors to speak of. It's just not sour. As far as water, I used very soft water that was built from RO.

I also found a thread on the BN forums that pretty much backs up both of our experiences with commercial lacto d: http://www.thebrewingnetwork.com/forum/viewtopic.php?f=&t=24718

This is just my opinion, but there's no way that lacto consumed all of those sugars while only producing lactic acid. My beer is lightly sour and just about fermented out. Maybe this strain makes about 1% lactic acid for every 99% CO2. Now to put this into perspective, I recently did a sour...

I did just about the exact same thing as you and noticed similar results. With only the lacto, the krausen was much more "fluffy" than anything I've seen previously. On a semi-related note, I had a sample of mine today and found that it wasn't really sour. I'm kind of confused, as I let the...

I don't remember ever tasting this level of oxidation with the bevlex 200. It might have something to do with the fact that the tygon isn't thick walled, but I'm contemplating ripping the lines out yet again and starting over.