Peter Wadey said:Gough,
Re balling with MO. My guess is you're getting more flour - yes?
Rgds,
Peter
[post="108722"][/post]
I do tend to have a reasonably fine crush, although it is the same setting for all the various base malts I use and I only tend to see dough balls with MO. That said, since I began underletting a few months back I've had a lot less of an issue with the MO doughballs - hardly any now really. I just noted it in response to Lindsay's comment that he'd also noted more of a doughball issue with MO compared to other malts.
Shawn.