Interesting, I haven't tried the Gambrinus Pils but I've noticed that with other malts. Is it just me or is every Continental malt super dusty? I mill a LOT of grain for people and I have noticed that the domestic stuff, especially Great Western, is pretty clean. Yet when I mill anything from over the pond the resulting dust cloud chokes me out and I have to pause and then resume milling after a lengthy coughing fit. Perhaps it is because I mill about 400 lbs a day, but I'm thinking the European malts are extra dusty. Has anyone else noticed this? I can't speak to the trub, but dang that dust is killing me!
Right on bro! Keep supporting local businesses and your fellow brewers!