How do you mash in your grains? Dump water and then a bunch of grains or grains and then water?
I usually like to put in a couple inches of grain above the false bottom, then slowly pour some water, then a bit more grains, then the rest of the water, and the rest of the grains. No dough balls and no stuck sparges. Using one of those round SS false bottoms with lots of holes. My last beer had 22oz of flaked oats at the bottom, and it only took about a quart to start running very clear.