After a couple of years of brewing I just had my first serious experience with dough balls in the mash. Luckily I caught it as I was mashing in, thoroughly took care of the buggers stirring vigorously and smashing them against the tun wall. Don't know how the rest has turned out, as I'm just ten mins into the mash. Brewing a batch of Irish Red, by the way.
I'm wondering if it's the grains I'm using, as it is the second time I've ever worked with Maris Otter. I'm wondering if it's just more prone to doughing up than others. Or maybe it is the weather now that I'm thinking of it. It's a cold, sticky day. Anybody notice such a problem with a specific grain type but not others?
Beer, so much more than just a breakfast drink