I didn’t see a post on it, but Drew’s podcast with Sugar Creek (Brew Files 110) about Malted Corn was excellent. I’ll definitely be using some of this in my next Cream Ale. I wonder about percentages…would malted corn be a 1:1 sub with flaked? And what’s the best way to compensate for the better efficiency? Not necessarily looking for answers to these questions, but just something to chew on. Great show.