Drying temperatures The temperature selected for drying is a compromise between a high temperature that will give the greatest drying capacity for the machinery and a lower temperature that will produce the best quality for the market you are selling into, and hence the best price for the barley. For drying grain that is at the wetter end of the range or when using dryers that do not mix or circulate grain, the drying process should be slower and at a lower temperature. Cooling down To remove the remaining excess moisture and to minimise problems with sweating, caking and insect contamination, the grain must be cooled after drying. Continuous flow systems often incorporate a cooling section in the machinery. For greater capacity, the cool cycle can be eliminated and a full heating cycle used.
Grain can then be batch cooled.
For batch cooling grain from the dryer, it is sensible to have two or more silos or field bins set up to maintain dryer through -put. These silos must be completely emptied before being refilled as the grain first added to the silo will always be the last remaining in the silo, making it prone to mould problems. Delivery of malting barley dried on-farm or commercially Maximum temperature of 38 o C for delivery. Queensland Department of Primary Industries publication QI96081. Information has also been obtained from printed material produced by Queensland Department of Primary Industries.