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I have been getting some very low gravity (1.03-1.038). I have evaluated everything and narrowed the problem to a few things. One is my corn. I buy it from a local supplier. It is #2 Dent. I have had the corn analized and it came back 55.3% starch. I have always been told that starch content of corn was 70% or greater. My question: Does the 70% include something else, like non convertable material that increases the starch content. Is my lab giving me just analysis of the fermentable material ? Anyone with detailed knowledge out there that can tell me this is ok? Or do I just have some crap corn? Mike