Thanks, I just want to clarify a few things. Are you fermenting grains only? I can buy a feed that has grains as well as green and yellow peas in it, can you ferment legumes? If the grain etc. is not whole (ie crushed) does that matter? So you just take the feed and add water over the top and wait a few days, that's it? My understanding of fermenting veggies is that you have to brine them- so you aren't adding anything but water or do you add any salt? I'm thinking of adding a kefir starter as @DesertChic suggested. What temperature should fermentation be done at and for how many days?
If chickens are free ranging, do they pick up enough bacteria etc. or does fermented food provide a more or more varied gut flora than what they can just pick up?
Thanks.
I ferment my layer mash and others ferment any and every kind of feed they wish, while some just do whole grains or a mix of both. You can ferment legumes just fine. No brine...nada, zip. People brine veggies for long term storage while they are fermenting but your feed is likely to be fed out in a week's time, so no long term storage will be considered.
Here's a great site for all your FF questions that was put together by one of our BYC members, derived from the largest FF thread and questions asked there: https://tikktok.wordpress.com/2014/04/13/fermented-feed-faq/