andrew antonio

Kris Hoffman wrote:Greetings from north central WI -home of beer and cheese. We currently run 20-30 feeder pigs (Berkshire and large black) in a pasture setting- rotationally grazing them over the summer/fall. I am currently feeding organic feed ration plus whey. After a good look at the pig's bottom line and feedback from my customer base- I am investigating other sources of local feed. I can get spent brewer's grain from a craft brew pub once weekly-think a pickup load of 70% moisture, high fiber material with most of the sugars pulled out in the brewing process. I can also get nearly unlimited amounts of whey each week, I pick up in that same old dodge pickup truck in a 300 gallon tote.
anyone have experience in fermenting slop for pigs- would these make decent substrates? the spent grains aren't that valuable for a monogastric digestive system-would fermenting bump up the availability?
alternatively considering using the spent grains as a substrate for wine cap mushrooms.
Thanks! Kris

Thanks for sharing! I'm in the process of picking up spent brewers grain from my local brewery and I was wondering if you could share your pickup and feeding process. I imagine a 300lb tote weighs close to 3000 lbs once it's full. How many do you transport in your truck (I have a 1500 Dodge Ram 2001), do you leave your truck at the brewery until it's filled, how do you unload it at your farm?

Thanks!

-Andrew