Normally I buy my grains pre-crushed from Midwest as I don't have a LHBS. However, recently on a trip I bought a 10 lb. bag of pre-crushed pale malt, packaged by Muntons (the shop did not have a mill) in an attempt to save on shipping. So yesterday I tried to brew an Irish Red where the Pale Malt was 89% of my bill. I mashed at 154 with a 1.25 ratio. When It came time to lauter, the **** was stuck. the mash looked like porridge. Ive never had this problem before with my Midwest grains, and ive done rye beers. I even switched out my braided tube with a slotted one with no luck. I ended up having to toss the whole thing out . So what the hell, is Muntons to blame here? has anyone had any similar experience with their pre-crushed grain?