Like I mentioned earlier, I add water to the grain.
One thing I have noticed is that the dough balls seem to be larger and more frequent with JW malts. When I use Powells they are smaller and less frequent.
I use a large SS flat cooking utensil(not sure what it is) to break the balls up and it works fine.
I am not at such an advanced stage (and probably never will be) where I worry too much about it.
Close enough is good enough for me at the moment.
You can make the best homebrew using the most scientific methods.
The bottom line is that there are still people out there (read: brainwashed megaswill drinkers) that will still tell you that it is shit beer, or something is wrong with it.
johnno
[post="109356"][/post]