Thinking about making one to see how it turns out. Paupack brewery here in North East PA makes a very nice one and I have had the Southern Tier Cream Ale 2 years ago on tap at Dinosaur BBQ in Syracuse. Seems like a nice style. However, with the flaked corn that most recipes call for.... should I add that to the mash, grind it, mash it before adding it to the mash? Any experience would be appreciated. All the best, Charlie.