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You're kidding right? Miltons is chlorine bleach and 16% salt. Put that in your beer in any amount and you will know it. You'll end up with band-aid flavoured salty c**p. Any way, no chemical sanitizer will kill off the yeast in beer without affecting flavour. You'd need too high an amount...

Oh and if you do bring the pH back up to above 5.2, then of course give it some time in that range to ensure complete conversion (ie 15-40 mins temperature dependant).

It's really not great for the enzymes as it is a fair bit below their optimum range (ie they will only work slowly effecting you conversion and attenuation later on). It's not deadly if you catch it before completing the mash. So if you are still mashing it can be reversed by adding in some...

Challenger. About 50/50 Challenger/Northdown is used in the original Draught Bass (or at least it was). According to the Hopslist Admiral is also similar as it is also related to Challenger and Northdown (they believe). http://www.hopslist.com/hops/dual-purpose-hops/northdown/

No mould there. It's protein (break material) on the sides and looks to be yeast floating about on top.

Double adaptor for QD's (gas and liquid fit). Only from the US, so expect the postage will be excessive. https://www.brewhardware.com/product_p/ball_lock_jumperpost.htm EDIT - sorry, despite the description saying it fits both gas and liquid, a bit further down it states liquid only and there...

A lot of the KK videos seem to have been taken down/expired or something since the split. I still have my original instructions and all the useful info (like calibration and actual set up) is referred to in You Tube video links - not helpful if these videos aren't maintained. Calibration check...

Depends what you put on tap. 6C is the happy medium for lazy me. Malty ales do well served at 8-10C and German lagers are good at around 5-6C. I found 4C just too cold to get the most aroma and flavour from my beers, so tried 8C, then 6C. Super dry thin lagers are best at 2C or lower, but...

Because you haven't got everything calibrated yet (temp only just by the sounds of it), I would suggest shortening the 4mm lines to 2 metres first. You can always shorten again if you find it too slow for your liking, but it's harder to lengthen once cut. The ideal length for your system all...

Sounds like yours is out of calibration a bit or you have it set at 2C or lower and aren't running the fan much. I only found that mine would ice up under 4C setting with no fan running and only on the back cooling element. It only iced up underneath below 2C (again with no fan). I run the...

Hi @mje1980 Long time no post. I tried to PM you, but can't do. Mants wants to get in touch with you and I have an email address for you.

I think he's mostly an online store. Not sure of the address exactly, but Meadows it is. Send him a msg through his website for how to collect etc as he does deliveries.

Depends where you are going in Adelaide and which brand/wheat malt type. About 16km north of the city is Beer Belly (Pooraka), who stock Weyermann, Joe White, Briess and Gladfields wheat and they carry red and dark wheat. About 19km off of the freeway into/or out of Adelaide is iBrewsa...

The series 4 does need the gas tube inlet stuffed with blue tac or similar to assist with insulating it, especially in humid climates like Brisbane. The font is another source of temperature exchange that is exposed. I have insulated my font with additional insulation (it is a KK [pre-KL], but...

Hi Botch, I know someone in Hobart that is interested in your barrel, but not on this forum. I'll PM you.

Mark is spot on as always. A lesson I learnt is check your thermometer. I had a few brews that weren't going the way I had planned OG and FG wise and found after testing my thermometer against others and boiling (100C) and ice slurry water (0C) that it was 6C out at mash temps! This was the...

Bronzed Brews the book by @Korev has some Resch's recipes. Off the top of my head, I don't remember a Pilsner, but lagers definitely. See thread here; https://aussiehomebrewer.com/threads/bronzed-brews-home-brewing-old-australian-beers.89696/page-7#post-1372699

I use stuff similar to this on my Crown urn (aka the HLT). https://www.coowor.com/p/201708301349304387OFPS5/Roof-and-Attic-Thermal-Insulation-Material-Double-Sided-Embossed-Aluminum-Foil-XPE-Foam.htm Was spare from an insulation job.

Your recipe is not outrageous and looks quite reasonable for the 'style', so RDWHAHB. If you had all Munich malt and not cut it with the pils, I'd still not worry, as for example, I have a published recipe for a Dunkel (and have brewed it) with 94% Munich II and 5.8% caramunich. I would argue...

Be a bit more scientific (and safe) and test it with a volt meter.