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Nevada, Iowa | I agree with most of the comments here. Almost endless combinations of filling, drying, etc. We never dry with more heat than Jake has proposed and it will probably take us a least 72 hours to do what he wants. Normally we will run more like a 48 hour drying period, shut everthing off while the grain is hot (steeping)for at least 12 hours, turn the fan back on at night when cooler and squeeze another half to a point out. This will usually give us 16% corn, we then finish with air or a combination of air and stirrers. It is really hard to overdry with just air and this gives us pretty good quality too. We often times find that removing that extra point or two with gas can be the most expensive to remove. Just another angle but don't overlook the steeping process to gain a little edge. | |
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Drying corn, and sticker shock.............
