I have a "problem"... VS Same recipe, same malt bill, same equipment, same water, same fermentation temp, same brewhouse efficiency, same lagering temp, same lagering time, same, same same....except!!! The malt is from different suppliers! Beer #1 is made with pre-milled malt from supplier #1 and always produces the WORST doughballs at mash-in. Beer #2 is made with pre-milled malt from supplier #2 and only produces the tiniest of doughballs at mash-in. So......question to you all with more experience and knowledge than I.....WHY is the one with doughballs clear and the one without cloudy!? I assume it has something to do with proteins.