I meant to say that the flavor of the helles is very good too. Good flavor, good head formation and stability, etc. This is not an infection. On the malt thing, I seem to remember some talk about how protein rests might be more conducive to German malts where American malts are typically better with a single infusion. That said, I pretty much mash everything the same way and the vast majority of the time I have satisfactory clarity. Another data point: The pilsner was made (clear), then the helles was made (cloudy) and then there was a Vienna Lager (clear)... all with the same blob of Omega 113 so pointing at the yeast seems strange.