StevieB
New Member
So I use a corn adjunct for a couple of my lager recipes. I'm just wondering, why continue to use corn flake? I mean, there must be a way to work from raw corn right? If you took raw corn and ground it up fine and threw it into the grain bill, wouldn't you end up in the same place for less money? Anyone try this before? Any reason this would not work that someone knows of?