I was on a home brewing hiatus and now that the weather has cooled off here in Michigan, I've gotten the itch again. I have a cream ale recipe mostly based on Jamil's "Brewing Classic Styles" book. Basically 50/50 2row and Pils malts, 1lb flaked corn, American strain noble hops and clean American ale yeast I'm using Hallertau and Saaz for bittering and late flavor and aroma respectively.
Had to pickup a new carboy since my old 6.5 gal glass was full of PBW solution and froze solid two winters ago making a big mess for me. That started the hiatus.
In regards to the corn, I would like to try using some popped corn in the tun instead of just flaked. I have a hot air popper I bought awhile ago just for this purpose. Anybody tried this and can give me advice on the process and finished product? I'm planning on adding 1/2 lb popped corn and 3/4lb flaked. I think it will be fun.
Glad to be back guys ( and gals ).