Et cetera : Why to cool stored grain now

       In just the past couple of weeks a lot of corn and soybeans went into storage with temperatures in the 70s and 80s. With grain this warm, moisture migration within the grain mass and spoilage can occur very quickly, even with fairly dry grain.      With average daily temperatures now in the mid 40s to low 50s, newly stored grain should be cooled down as soon as possible. While stored grain should be cooled to 30-40 degrees for winter storage, the sooner we get grain temperatures down, the better. Fans might need to be run several times during the fall to get grain down to wintertime storage temperatures.      The time required to completely cool a bin of grain depends on fan size. In general terms, a large drying fan will take 10-20 hours to cool a bin of grain. However, a small aeration fan can take a week or more to completely cool a full bin. In either case, it is best to measure the temperature of the air coming out of the grain to see if cooling is complete. It is also much better to error on the side of running the fan too long rather than turn it off too soon.      If grain is dried down to the proper moisture and correctly cooled, it should store very well through the winter. Even so, it is best to check stored grain at least every two weeks during the winter and once a week in warmer weather. To do a good job checking grain, inspect and probe the grain for crusting, damp grain, and warm spots. Also, run the fan for just a few minutes and smell the exhaust air for any off odors.      For more details, order a copy of “Managing Dry Grain in Storage” AED-20 from Midwest Plan Service at http://www.mwps.org or check out more post-harvest grain information at http://www.bbe.umn.edu/ExtensionandOutreach/FoodProductionandProcessingSafety/Post-