It is beginning to look more and more probable that there will be quite a bit of lower test weight corn this year.  Is the effect on ethanol production simply a question of reduced starch content and more space taken up in the fermentor by non-fermentable components or are there other factors to take into account?

 Do the standard and historic discounts still apply to low test weight corn or do the ethanol plants discount differently? 

  What are the current typical discounts?