I have read a number of articles about fermented chicken feed. There seems to be two varieties, a lactose type and a alcohol type. I have not read the articles closely but the way they are produced does not seem too sanitary, leaving them open to natural yeast or whaterver happens too floats into the stew to ferment. Now, a number of Belgian beers are made exactly this way, the 14th century Monks opening up the roof of the brewery to let the lambic yeast float into the brew to ferment the beer. So it can work. Anyways I am going to go with my "I won't feed my chickens what I wouldn't eat myself" atitude and produce a chicken beer that I would eat myself. This will be a bit of a journey as we perfect this.