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What temp do most of you guys do the hops boil at? 180+ 190+ or 212 And do you do a vigorous boil the full time, or do you just bring it up to a boil?

I have a couple more questions: At what point would I add the flaked corn to the mash? Is it ok to add at the same time as the other malt grain? Would I add it at the same water/grain ratios?

Thanks for all the replies! The combined Beer Brewing Brain Power in here is great!

Is flaked corn the same as corn flakes without the sugar coating?

Maybe that's why Bud uses beach wood to increase the surface area of the yeast. I wonder if I turning my corni keg horizontal while conditioning lager might help. Maybe a type of baffle inside the secondary would multiply the surface area of the yeast while conditioning and accelerate the...

Do flaked maize sugars convert to alcohol? Or is it just for taste?

Thanks for the fast replies and great info! Chuck

Could I be grinding the grain up to small? Or would that have any effect?

What kind of false bottom are you using with your set up?

First, I'm a beginner at all grain. Is there anything better than the stainless steel false bottom? Maybe something with a finer mesh or filter? I can never seem to get the wort clear. Thanks, Chuck

I've tried this method but always ended up with cloudy wort. How do you clear it up?

Does it make any difference if you use rice sugar, corn sugar, or malt for your starter?