Been brewing for five years now. Never had the chance to brew with Acidulated Malt before since it is quite rare in Israel. Decided to brew my first lager, and bought a bit of Weyermann Acid Malt from the only LHBS that carries it.
I got enough acid malt for two batches, so I had the lager with most of the acid malt, and an ale with whatever was left. The ale finished first, and I noticed that whenever I drank from it, I would quickly get into a crazy sneezing spree and have a runny nose.
At first I thought there may be other causes, like me accidentally sucking a bit of Iodophor into the keg. But yesterday I finally put the lager on tap and the same thing happened. I had other beers (not mine) during the time and nothing happened.
The reason I'm suspecting the acid malt is that it's the only thing I've never used before.
Anyone thinks the lactic acid or something else in the acid malt is a possible allergen? Other ideas?
If it helps, the lager ingredients were:
2200g Pilsen Malt
120g Acid Malt
60g Hallertauer Mittelfrüher
11g Saflager W-34/70
13.75g Go-Ferm
The ale ingredients were:
2600g Maris Otter
1200g Wheat Malt
400g Melanoidin Malt
80g Acid Malt
70g Cara 200
30g Crystal Malt
30g Huell Melon
11g Danstar Abbaye
13.75g Go Ferm
Both are 2.5 gallon batches.
Thanks.
I got enough acid malt for two batches, so I had the lager with most of the acid malt, and an ale with whatever was left. The ale finished first, and I noticed that whenever I drank from it, I would quickly get into a crazy sneezing spree and have a runny nose.
At first I thought there may be other causes, like me accidentally sucking a bit of Iodophor into the keg. But yesterday I finally put the lager on tap and the same thing happened. I had other beers (not mine) during the time and nothing happened.
The reason I'm suspecting the acid malt is that it's the only thing I've never used before.
Anyone thinks the lactic acid or something else in the acid malt is a possible allergen? Other ideas?
If it helps, the lager ingredients were:
2200g Pilsen Malt
120g Acid Malt
60g Hallertauer Mittelfrüher
11g Saflager W-34/70
13.75g Go-Ferm
The ale ingredients were:
2600g Maris Otter
1200g Wheat Malt
400g Melanoidin Malt
80g Acid Malt
70g Cara 200
30g Crystal Malt
30g Huell Melon
11g Danstar Abbaye
13.75g Go Ferm
Both are 2.5 gallon batches.
Thanks.