Straight corn cuts are harder than multigrain

[00Buck]

When I make a straight Corn run like a UJSSM Ive found I have trouble getting the heads cut right. I usually cut too hard to avoid getting any in my final blend. Ive found that with corn being basically a neutral smell the high proof nose "burn" always fakes me out as heads. I know what heads smell like but I feel like I always leave good liquor on the table in fear of adding heads. I dont know why its so hard for me to do even having ran a UJSSM more times than I can count. I have a 15 gallon rig and I always wind up with about 1 gallon or a tad less. I should be getting way more but Im cutting way too conservatively

Now when I run something like a Corn, Rye or a bourbon its insanely obvious when the heads are gone and the product is in the hearts. I dont even have to analyze it nearly as hard cause its in your face

Just wondering if any of yall find this part challenging too?