Working with your 'brewer's grain' end user, you might pencil out the
prospect of salting the grain to reduce the freezing point. You post
from Washington state where something in the 1-10% w/w salt/grain would
work, especially if it's only intermittent.
The cattle feeder would then adjust to suit. Adding salt in a cattle
diet is a well know management tool as evidenced from this Nebraska
Extension Service bulletin.
http://extensionpublications.unl.edu/assets/pdf/g2046.pdfJust a chemist's view of an engineering topic.
Best,
Scott
--
Analysis Laboratory
41854 Cut Off Dr.
Lebanon, OR 97355
541.451.8571/866.500.8960 (fax)
------Original Message------
Good morning & "Happy New Year"! I do not have an idea of the size of your operation or steam availability. I did have eight years experience with Adolph Coors in the late 70's & early eighties, all dry brewers grain at that time. However I did have 15 years experience marketing brewery by-products for Miller Brewing late 82 through 1996. We marketed some 700,000 tons/yr. of wet brewer's grain in the later 90's. Our colder climates, Fulton, NY, Trenton, OH, Milwaukee, WI, & Eden, NC had some type of heating jacket on the lower section of the wet brewer's grain tank.
An observation you may want to consider is referencing your by-product as brewer's grain, not spent grain. It is brewer's yeast, not spent yeast. While at both Adolph Coors and Miller Brewing we had exhibits at the national IFT shows demonstrating the benefits of malted barley bran. You only dissolve out the simple carbohydrate to brew beer. You concentrate the dietary fiber, protein, complex carbohydrate, and achieve about a four plus concentration of barley oil.
In my bias opinion this is the best part of very nutritious malted barley!
Good luck with your project!
George Wornson
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George Wornson
Madison WI
414-688-2876
Secondaryresources@gmail.com------------------------------