Fermented Feed, not a big hit !

[416bigbore]

That's good to know thank you My way of thinking was that the cracked grain would absorb water quicker over whole.

I have also read that there is no need to soak the grain for three days because 24 hours is adequate enough. I am not sure on that either

 

[PioneerChicks]

That's good to know thank you My way of thinking was that the cracked grain would absorb water quicker over whole.

I have also read that there is no need to soak the grain for three days because 24 hours is adequate enough. I am not sure on that either

I don't have a set time that I ferment feed for before giving it to the chickens. Fermented foods give of a smell once they are ready, or so I have been told (I have next to no sense of smell). The best way it was described to me was "fruity".

Because I can't smell, I judge by the bubbles. Fermented foods bubble a lot!

Typically, my ferments take 2-4 days (by "day two" I mean 24 hours after I start fermenting).

 

[yakitori]

poultry is a labor of love, It's the damn hand crank that is starting to get to me!

wow! hand cranking? that’s dedication! I have a Kitchenaid grain mill attachment, and feel that plugging it in is too much work!

 

[416bigbore]

I don't have a set time that I ferment feed for before giving it to the chickens. Fermented foods give of a smell once they are ready, or so I have been told (I have next to no sense of smell). The best way it was described to me was "fruity".

Because I can't smell, I judge by the bubbles. Fermented foods bubble a lot!

Typically, my ferments take 2-4 days (by "day two" I mean 24 hours after I start fermenting).

In 24 hours I have those bubbles all over on top of the water so I know the process has started. I also have my container in a warmer area of the house 78 F and higher during the day and I use ambient temp well water.

Is it possible I have a higher amount of natural yeast on the cracked grain and that helps speed the fermentation process ? My sniffer isn't the best either, but it does have a noticeably different aroma from when I first mix it.

 

[416bigbore]

wow! hand cranking? that’s dedication! I have a Kitchenaid grain mill attachment, and feel that plugging it in is too much work!

It's a labor of love kind of thing I have the wheels spinning up stairs thinking of a way to attach a V pulley and electric motor. The prices on some of those grain mills is ridiculous!

 

[PioneerChicks]

In 24 hours I have those bubbles all over on top of the water so I know the process has started. I also have my container in a warmer area of the house 78 F and higher during the day and I use ambient temp well water.

Is it possible I have a higher amount of natural yeast on the cracked grain and that helps speed the fermentation process ? My sniffer isn't the best either, but it does have a noticeably different aroma from when I first mix it.

Maybe it is your higher tempature? In the summer I keep my ferment outside, where it gets around 90 F during the day and down to 50 at night, but if you're is holding steady over 70 it could probably speed things along.

 

[416bigbore]

Maybe it is your higher tempature? In the summer I keep my ferment outside, where it gets around 90 F during the day and down to 50 at night, but if you're is holding steady over 70 it could probably speed things along.

Would it be possible for you to post a few pics, I would be curious to see your FF right before you feed it. If not, no worries!

 

[416bigbore]

@SoftSilkie Do start over with all new water or use some from your last batch of FF?

 

[PioneerChicks]

Would it be possible for you to post a few pics, I would be curious to see your FF right before you feed it. If not, no worries!

Certainly! Give me an hour or so to find them!

Too answer you second question, I use new water for each ferment. Most the time I restart my ferment every couple of months because of the Kahm Yeast (white moldy-looking stuff). Kahm Yeast is harmless but can affect the taste a bit and smells pretty bad, and only gets stronger over time. What do you do?

 

[416bigbore]

Certainly! Give me an hour or so to find them!

Too answer you second question, I use new water for each ferment. Most the time I restart my ferment every couple of months because of the Kahm Yeast (white moldy-looking stuff). Kahm Yeast is harmless but can affect the taste a bit and smells pretty bad, and only gets stronger over time. What do you do?

I have been trying it both ways. IMO adding from the last batch seems to give the process a jump start, but then again the odor seems to be a little stronger also. I am still trying to get things dialed in, just as long as it's not molding and or smells like alcohol, I must be in the safe zone.