Fermented Feed Question

[Kayla's Lunch]

The very first batch took 3 days. Since then, I only ferment for a day. I’ve been doing that since last summer.

 

[spaceylocust]

Warmer temperatures will accelerate the fermenting process. The higher the temp, the shorter time it takes to reach the ferment. Stirring is essential as it disturbs the incubation of the bad stuff and aerates the "mush" keeping it aerobic as opposed to anaerobic (think compost pile health). My FF is probably a 2 parts water to 1 part feed, at least. It probably depends on your particular feed ingredients as different foods will absorb different amounts of water. Use your nose to determine the health of your FF; it is smells like beer or like vinegar, you're OK. If it smells like something rotten, throw it out! Hope this helps!

I was wrong on the water content---more like 2 parts feed to one part water. Sorry about that!!

 

[Manhen]

Are you sure it's mold and not the scoby? I had one type of feed that it would appear in, but I've never seen it in my other fermented feed. It is like a fuzzy white scum on the top, but it's not mold - it's yeast.

Here's a good comparison:
https://www.fermentools.com/blog/mold-or-yeast/

Thanks! That answered all my questions!

 

[Manhen]

Would fermenting with a higher water content prevent mold? Of those who successfully ferment what is the water to feed ratio that you use?
@SueT

Keep the water level over your grain. The less water the more concentrated the "beer" and the faster the fermentation will occur. Always put a little barley, or better yet barley malt, in the mix because the released enzymes will accelerate the fermentation.

EDIT: I also pour the beer from the day's batch into the next day's batch. This keeps the water level up and spikes the mix will a yeast super-charge. Brewer's trick, when the yeast get ahead, the bacteria starve. So I actually use half a bucket's (5 gallon) per day which is about a gallon and a half of mash. After the second day of a bucket is used I start another. I do it in my shop, and keep a third bucket of water near the heater to keep it warm and ready for a charge of grain, this warmth boosts the fermentation as well. I get a nice white foam that looks dry on top, and I stir the mix probably twice a day. Happy birds.

 

[Manhen]

I have done some measurements and have adjusted my process.
My grain mix is at 50% cracked corn, 25% whole wheat, 10% soymeal or poultry supplement at 45% protein, 10% barley, and 5% air, easier math. This almost doubles it's weight after 3 days under water and put through a strainer, returning the liquid over the strainer's cake of feed for better retention. The liquor goes into grain for a batch of feed 3 days away. I do this every morning and afternoon so there are 6 fermenters.
I have stopped stirring.
The water is aged at least 12 hours for chlorine dissipation.
The containers are 5 gallon buckets, the strainer has 1" holes drilled in the bottom and 3/8" hardware cloth covers the bottom.
After adding the liquor to 7 lbs of grain mix, I add enough water to bring it up to 4 gallons. Outside unless it's winter, then in my shop at 50 degrees.
My layers require 2 oz. of dry weight per day, it has cut the cost in half...-ish for plain dry elevator grain, much more (5-6X) if you use commercial feed. Hm.