Fermented feed question

[lauranickerson]

I started feeding my flock fermented feed about a month ago. They were still on chick starter, and everything was going fine. The feed smelled like sourdough bread, which is good from what I've read. Well, I have a flock from mid-March that are basically full sized now, and then a few more that are maybe a month and a half old. I kept doing chick starter for the little ones, and it smells the same. But I switched to grower/finisher for the bigger ones, and it smells totally different with the same process. I've still been feeding it to them, and they seem okay, except almost all of them have runny stools right after I feed them and for about the next hour or more. It's almost like duck poo...very watery. Their stools on the roost at night seem basically normal, though.

Anyway, the new batch smells more like alcohol...like vodka or something. It was bubbling when I scooped it so I figured it was fine. I did a different brand of cracked corn in it, too, but I also put that in the other 'normal smelling' batch with no difference.

Is there something I'm doing wrong? I had previously used the grower/finisher bucket and stored it while it was still damp inside (dumb move) and it got lightly moldy in there. I sprayed it out with the hose and put a little AVC in there to kill the germs. Could it be from that?

I'm just mainly concerned because I'm giving a rooster of mine to a close friend soon, if not today, and I want to know if he's pooping like that from the feed or is genuinely sick.

Any input would be so greatly appreciated!

 

[pebcrb]

I know some people keep the same water for their ff and continually add more feed but I keep having issues with it going bad so I have been only making it the same water a couple days then dumping it out and starting over. I only have a few chicks and don't feed ff exclusively so more important that its soaked than fermented for me since I read that even just soaking it really helps them break it down

 

[leesbunny]

I feed fermented feed daily for my layers and my meaties. It is all meat maker. When I have no meaties, then I ferment layer feed. I also have home made scratch that I ferment and give a little every night for a treat. The fermented feed is mushy, but I drain it in a colandar and reuse the water.

 

[tymimo]

Hello all,

I'm a San Diego, CA newbie to BYC and to chicken keeping in general. I read http://naturalchickenkeeping.blogspot.com/p/fermented-feed.html and I want to start fermenting Scratch and Peck non-GMO Grower feed (17% protein) for my three 11-week-old pullets.

I tried to read the "Fermented Feeds for Meat Birds" thread (https://www.backyardchickens.com/t/644300/fermenting-feed-for-meat-birds), but 555 pages was a lot to take in . . . what I did read there suggested the containers needed exposure to the air and to use only a cheese cloth or towel on top. Is that suggestion only for the Apple Cider Vinegar fermenting? I thought the Lacto fermenting needed an air-tight container?

I was hoping to use a 2L Pickl-It container http://www.pickl-it.com/ for Lacto fermenting feed for only 3 chickens, but now I am worried about the possibility of mold given the prior cheese cloth recommendations.

I am also worried that maybe the 17% protein content of the Scratch and Peck grower feed is too high? The Natural Chicken Keeping blog said 16% should be fine . . . but again, I'm new to all this.

Any suggestions are appreciated!

I use the Pickl-it to make sauerkraut but I'm thinking since you'll be opening the container several times a day to stir it and then at least once a day to remove/add feed using the airlock wouldn't make much sense as you'll be letting in the air anyway.

 

[naadarien]

I have mine going all the time. Just take out what you need and add more feed and water, stir it up and repeat the next time. Leaving some in the bucket, will be the starter for the next batch.

This.

Just organic chick starter and water. Shake or stir at least once a day. Smells lightly sour. Actually, the smell is stronger at first. I assume that is when the LAB is really working, but it seems to find some level of equilibrium after that and it is never quite that strong again. Maybe there is a difference depending on what the feed is made of. Maybe a variety of grains, non-organic ones, or soy changes the quality of the smell...????...just a guess.

Either way, I started with a half gallon ball jar and am moving up to a 5 gallon bucket.

I don't use ACV. It hasn't been necessary. Open to the idea, just have not needed it. The natural chicken keeping website says to not use ACV as a starter, to only use it if the mash starts to smell bad.

I have 25 chicks at 6-7 weeks old.

 

[Homestead girl]

I fed my chickens their first soaked feed since it has not fermented yet. and I was surprised. They ate it all and left the dry food that was left over from yesterday. I let them out to forage for a few hours today and then fed them some left overs around 7 this evening. I would have given them at least twice as much food if it had been dry.
They weren't standing at the door at six waiting on food tonight. I hope that it stays this way.
Because they eat a lot 29 pullet's and roo's.

 

[leesbunny]

I fed my chickens their first soaked feed since it has not fermented yet. and I was surprised. They ate it all and left the dry food that was left over from yesterday. I let them out to forage for a few hours today and then fed them some left overs around 7 this evening. I would have given them at least twice as much food if it had been dry.
They weren't standing at the door at six waiting on food tonight. I hope that it stays this way.
Because they eat a lot 29 pullet's and roo's.

You will find that they use less water and their poo smells better too.

 

[leesbunny]

This.

Just organic chick starter and water. Shake or stir at least once a day. Smells lightly sour. Actually, the smell is stronger at first. I assume that is when the LAB is really working, but it seems to find some level of equilibrium after that and it is never quite that strong again. Maybe there is a difference depending on what the feed is made of. Maybe a variety of grains, non-organic ones, or soy changes the quality of the smell...????...just a guess.

Either way, I started with a half gallon ball jar and am moving up to a 5 gallon bucket.

I don't use ACV. It hasn't been necessary. Open to the idea, just have not needed it.

I did us ACV at the start, but only add a glug or two each week now.

 

[lauranickerson]

Any ideas on if the feed smells like alcohol? Okay? Bad?

 

[naadarien]

Any ideas on if the feed smells like alcohol? Okay? Bad?

From Natural Chicken Keeping:

While not a starter culture used in lacto-fermenting, it (ACV) can be added to lacto-fermented feed at any time in small amounts for its other great benefits!

Since I prefer - and use - lacto-fermentation, one of my goals is to keep naturally occurring yeasts/molds/fungus from proliferating in the feed so that the LABs can be dominant in the mix.

As stated above..For LACTO-FERMENTATION my personal "rule of thumb" is:

If I can smell yeast/mold or alcohol, I don't feed it to my chickens.

When these smells are present and strong enough for me to notice, I know the LABs are out of balance and yeasts or alcohol are becoming more dominant.

To help illustrate with an example with which most are familiar: consider a candida overgrowth in our bodies. (Commonly referred to as a "yeast" infection.) Although yeasts are always present in our systems, it is the balance that is the issue. When yeasts are kept in balance, it allows the "good bacteria" to proliferate in our system and create a healthy gut flora which helps our immune system to do its job. If the yeasts get out of balance in our body, we take action to help correct the imbalance and return the "good bacteria" to dominance.

If I ever smell either yeasts/molds or alcohol in my feed I have used ACV to help quickly bring the pH level down (increase acid) which (in moderation) can help retard the growth of the yeasts and allow the Acetobacter bacteria that's contained in the ACV mother to digest any alcohol that may have been produced by naturally occurring yeasts. When used in small amounts, it can retard the growth of the yeasts just enough to allow the LABs enough time to re-establish a dominant colony that is able to keep the molds/yeasts in check.