The first thing to do, of course, is make a distilled water test mash with a sample of this malt and see if the pH is under 6. If it isn't and you were a professional maltings you would discard that batch as flawed. The second thing to do would be to try one of these beers with a professionally malted crystal and see if you get the same effect.
In fact , I already wanted to make a distilled water test mash with my Crystal malt . I searched the HBT and found a Thread which
you had taken part in . You said that since there is no minerals in distilled water , the pH would drop continuously and a constant pH
can not be measured .
I make my Crystal malt at home because there is no LHBS where I live and it's not possible to order such things online , either .
Besides , I tried once steeping using pale malt which I bought from a malting factory in my Country ( they don't make specialty malts ) and
I got the same result . Thus , I was sure that my problem is due to the pH .
You suggested to use lactic acid which I was going to do , too . But , you said before that this acid becomes weaker by high temperatures and
therefore the pH doesn't drop low enough .
Do you still think that I should try lowering the pH that way ?!
Hector