Recent content by MeckTheHen

Apologies for only replying now to your post, @Granny Hatchet. We've been on school holidays and I've let things slide! Interesting that your Australorps have the exact same bald pattern. My girl has always been a broody thing, and has plucked her chest bald before, so maybe this is just more...

I've also got a feather-loss problem and would appreciate your views. This is my Australorp, Liquorice. Some background facts: she free-ranges with two other hens, no rooster, layer pellets as free choice, about three years old. And now her entire under-carriage is bare! She's been broody before...

cute!

sorry

Hi Sbhkma, you talk about walking sort of off-balance; what is this a symptom of? I have a hen who's been laying soft-shelled eggs for a few days now, pale comb, so not 100%. She also trots along "sort of off balance" as you mentioned. I'm adding calcium to her food and am busy deworming the...

Thanks for replying, Kassaundra. It's amazing how things don't go off in this heat! Good to know I can just leave it in the shade.

Good advice, thanks. I haven't thrown that batch away yet, so instead I'll dilute it and finish it off.

Ah, that's a pity! Sorry about that. This chickeny thing can be rather disappointing at times!

Yeah, pdirt, I also found it a bit confusing, with some overlap. Yeast, for example, does its thing both aerobically and anaerobically, so technically you would also get yeast production in the anaerobic 'lacto-ferments'. I've tossed the batch I started with the beer - it smells super sour...

I was reading a blog about "lacto-fermenting" feed on Naturally Chicken Keeping's site http://naturalchickenkeeping.blogspot.com/p/fermented-feed.html Sue, who wrote the blog, explains the two types of fermentation. The one which uses yeast, produces alcohol and the alcohol is then metabolised...

Hi Chickmania Don't know if anyone replied on your question about hot or cold fermenting? My feed ferments in 85-95 degree temperatures because I live in a hot place. It ferments really quickly ... A couple of hours and it's bubbling. Seems to just get more acidic over time, since it's...

On the question of food going bad, which there's been a lot of comment on recently, I'd be interested to know what sort of average temperature conditions your ferments are in. It's spring here now, so my new FF batches are outside in about 25-30 degrees C temps. (That's what, about 75 to 86...

Good advice - thank you

Good luck with the hatch LindaB220. What a lovely name ... Swedish Flower Hens. What do they look like?