FERMENTED FEEDS...anyone using them?

[Miriah132]

Hey y’all! I have a few questions that I can’t seem to find answers for and I’m hoping someone here can help me! I started fermenting feed about a week ago and my girls LOVE it! But I’m still trying to figure something things out.

1) how much fermented feed would you feed to about 40 chickens ages from 3 months to 2 years old? I don’t think I’m feeding them enough. They are not free ranged at the moment so if I just fill up a few big pans and they don’t eat all of it, can I take the left overs at the end of the day and just put it back into the ferment bucket?

2)does back slopping really work overnight? I want to get the most out of the fermented feed. At the end of the day I have about 1/5 of the feed left in the bucket, I fill it up with feed and add more water. Then feed the next day. Does that sound right? There’s definitely bubbling(and some times over flow).

3) how long can the feed go without going bad? I’m using almost the whole bucket a day and still don’t think they’re getting enough. If I go to a bigger bucket there will definitely be a few days worth of feed in it at all times since I back slop every day.

4) has anyone noticed better hatch rates from fermented feed? I was told a problem with my hatches (all eggs fertile and making it to lock down only to have only half of them hatch) is that they might be lacking nutrients to have enough energy to actually hatch.

5) right now I’m fermenting inside the house 70F. Should I ferment outside instead? I’m in Texas and temperatures have been about 105F with the occasionally 110F.

I’m sure I have more questions but this is all I can think about right now! Any advice is greatly appreciated!!

 

[Crs1]

Hey Miriah132

I started ff back in April and this is what I do

1. I have 50 chickens from 3 days old to 4 years. I am going to wait about a week before I start the chicks. I fill two large ziploc bowls and one green salad bowl a day and they eat from them all day long. If they run out it is usually towards the end of the day so I don’t re fill. Their crops are normally pretty big! And yes I have been known to put the feed back in to the ff and stir or leave it in the coop if there is some left and re fill the next day

2. I use a 5 gallon bucket and I keep it full. When I fill my bowls in the morning I will have about a quarter or more left. I add 3-4 scoops of a 2cup scoop and then add more water and stir. I always seem to have that sweet aroma of fermenting. That way I don’t have to worry about letting new sit for three days. The feed you have left will help it to ferment quicker

3. Can’t really answer this one. I just keep blackslopping and keep having that sweet smell

4. All I can tell you on this one is I had 3 eggs and 3 chicks

5. I’m in Missouri and it has been hot and humid and I still ferment outside.

Now I hope if someone has more experience with this
the me they will give us both advice we need. Never quit learning
This is just the way I do it.

 

[lazy gardener]

1) how much fermented feed would you feed to about 40 chickens ages from 3 months to 2 years old? I don’t think I’m feeding them enough. They are not free ranged at the moment so if I just fill up a few big pans and they don’t eat all of it, can I take the left overs at the end of the day and just put it back into the ferment bucket?

I give them enough so that they have finished it off by late afternoon. No. I don't put any left overs back in the bucket. I'm not comfortable doing so, b/c they may have walked through it or pooped in it. If there is left over at the end of the day, I pick it up and lock it up in the coop to prevent attracting the wrong kind of attention at night. Any secure place would do.

2)does back slopping really work overnight? I want to get the most out of the fermented feed. At the end of the day I have about 1/5 of the feed left in the bucket, I fill it up with feed and add more water. Then feed the next day. Does that sound right? There’s definitely bubbling(and some times over flow).

Usually, I feed my flock in the morning, then refill the bucket so it's ready to go the next day. You may find that you need more than one bucket. When I had 50 birds of varied ages last summer, I was rotating 2 and sometimes 3 buckets. I may have 1/4 to 1/2 of a bucket left from today to start tomorrow's ferment. Or I may only have a cup full. Depending on how much ferment I start with, I can choose to use warm or cold water.

3) how long can the feed go without going bad? I’m using almost the whole bucket a day and still don’t think they’re getting enough. If I go to a bigger bucket there will definitely be a few days worth of feed in it at all times since I back slop every day.

Just use 2 buckets!

4) has anyone noticed better hatch rates from fermented feed? I was told a problem with my hatches (all eggs fertile and making it to lock down only to have only half of them hatch) is that they might be lacking nutrients to have enough energy to actually hatch.

I've been fermenting for at least 5 years. I have excellent hatch rates. Typically, I increase the protein, and put the flock on Multi Vits before collecting hatching eggs if I am hatching early in the season. If hatching while the birds have access to free range, I don't always add protein or Multi Vits.

I am wondering if your poor hatch rates are related to temperature, or more likely humidity. I run humidity at 30 - 40% till lock down, If using a fan, I hatch at 100*, without fan, 102*. I can't stress enough the importance of using calibrated thermometers. (use a guaranteed accurate MEDICAL thermometer as your gold standard, and calibrate your other thermometers to that one in a bowl of water at 100*. Don't let the thermometers touch bottom or sides of bowl while calibrating.) Do the salt test for your hygrometer. Use your humidity to manage your air cell sizes to match the AC development charts.

5) right now I’m fermenting inside the house 70F. Should I ferment outside instead? I’m in Texas and temperatures have been about 105F with the occasionally 110F.

I would prefer the 70* temp. Your ferment is going to explode at the higher temp.

 

[chickengr]

Hey y’all! I have a few questions that I can’t seem to find answers for and I’m hoping someone here can help me! I started fermenting feed about a week ago and my girls LOVE it! But I’m still trying to figure something things out.

1) how much fermented feed would you feed to about 40 chickens ages from 3 months to 2 years old? I don’t think I’m feeding them enough. They are not free ranged at the moment so if I just fill up a few big pans and they don’t eat all of it, can I take the left overs at the end of the day and just put it back into the ferment bucket?

2)does back slopping really work overnight? I want to get the most out of the fermented feed. At the end of the day I have about 1/5 of the feed left in the bucket, I fill it up with feed and add more water. Then feed the next day. Does that sound right? There’s definitely bubbling(and some times over flow).

3) how long can the feed go without going bad? I’m using almost the whole bucket a day and still don’t think they’re getting enough. If I go to a bigger bucket there will definitely be a few days worth of feed in it at all times since I back slop every day.

4) has anyone noticed better hatch rates from fermented feed? I was told a problem with my hatches (all eggs fertile and making it to lock down only to have only half of them hatch) is that they might be lacking nutrients to have enough energy to actually hatch.

5) right now I’m fermenting inside the house 70F. Should I ferment outside instead? I’m in Texas and temperatures have been about 105F with the occasionally 110F.

I’m sure I have more questions but this is all I can think about right now! Any advice is greatly appreciated!!

I can tell you only to ferment inside. I live in a hot climate and had to stop fermenting in summer (I cannot do it inside).

 

[Miriah132]

Hey Miriah132

I started ff back in April and this is what I do

1. I have 50 chickens from 3 days old to 4 years. I am going to wait about a week before I start the chicks. I fill two large ziploc bowls and one green salad bowl a day and they eat from them all day long. If they run out it is usually towards the end of the day so I don’t re fill. Their crops are normally pretty big! And yes I have been known to put the feed back in to the ff and stir or leave it in the coop if there is some left and re fill the next day

2. I use a 5 gallon bucket and I keep it full. When I fill my bowls in the morning I will have about a quarter or more left. I add 3-4 scoops of a 2cup scoop and then add more water and stir. I always seem to have that sweet aroma of fermenting. That way I don’t have to worry about letting new sit for three days. The feed you have left will help it to ferment quicker

3. Can’t really answer this one. I just keep blackslopping and keep having that sweet smell

4. All I can tell you on this one is I had 3 eggs and 3 chicks

5. I’m in Missouri and it has been hot and humid and I still ferment outside.

Now I hope if someone has more experience with this
the me they will give us both advice we need. Never quit learning
This is just the way I do it.

Thank you for the reply!

 

[Miriah132]

1) how much fermented feed would you feed to about 40 chickens ages from 3 months to 2 years old? I don’t think I’m feeding them enough. They are not free ranged at the moment so if I just fill up a few big pans and they don’t eat all of it, can I take the left overs at the end of the day and just put it back into the ferment bucket?

I give them enough so that they have finished it off by late afternoon. No. I don't put any left overs back in the bucket. I'm not comfortable doing so, b/c they may have walked through it or pooped in it. If there is left over at the end of the day, I pick it up and lock it up in the coop to prevent attracting the wrong kind of attention at night. Any secure place would do.

2)does back slopping really work overnight? I want to get the most out of the fermented feed. At the end of the day I have about 1/5 of the feed left in the bucket, I fill it up with feed and add more water. Then feed the next day. Does that sound right? There’s definitely bubbling(and some times over flow).

Usually, I feed my flock in the morning, then refill the bucket so it's ready to go the next day. You may find that you need more than one bucket. When I had 50 birds of varied ages last summer, I was rotating 2 and sometimes 3 buckets. I may have 1/4 to 1/2 of a bucket left from today to start tomorrow's ferment. Or I may only have a cup full. Depending on how much ferment I start with, I can choose to use warm or cold water.

3) how long can the feed go without going bad? I’m using almost the whole bucket a day and still don’t think they’re getting enough. If I go to a bigger bucket there will definitely be a few days worth of feed in it at all times since I back slop every day.

Just use 2 buckets!

4) has anyone noticed better hatch rates from fermented feed? I was told a problem with my hatches (all eggs fertile and making it to lock down only to have only half of them hatch) is that they might be lacking nutrients to have enough energy to actually hatch.

I've been fermenting for at least 5 years. I have excellent hatch rates. Typically, I increase the protein, and put the flock on Multi Vits before collecting hatching eggs if I am hatching early in the season. If hatching while the birds have access to free range, I don't always add protein or Multi Vits.

I am wondering if your poor hatch rates are related to temperature, or more likely humidity. I run humidity at 30 - 40% till lock down, If using a fan, I hatch at 100*, without fan, 102*. I can't stress enough the importance of using calibrated thermometers. (use a guaranteed accurate MEDICAL thermometer as your gold standard, and calibrate your other thermometers to that one in a bowl of water at 100*. Don't let the thermometers touch bottom or sides of bowl while calibrating.) Do the salt test for your hygrometer. Use your humidity to manage your air cell sizes to match the AC development charts.

5) right now I’m fermenting inside the house 70F. Should I ferment outside instead? I’m in Texas and temperatures have been about 105F with the occasionally 110F.

I would prefer the 70* temp. Your ferment is going to explode at the higher temp.

Thank you! That is VERY helpful! I’m struggling with the hatching part. I too try to keep humidity around 30-40% then around 60% at hatch. I’m doing a test batch right now to see if maybe keeping the humidity a little higher and really watching air cells will have an effect. So far only change is l my fertility rates have not been good when usually I have 100% fertility rates! So bummer. I’m still trying to get all that figured out!

 

[lazy gardener]

The best advice I can give is this: CALIBRATE!!!!!

 

[Chickensrforus1234]

For the most part they actually don't need as much feed if it's fermenting whole grains. The lady working for that company I bought mine from said they will eat about 1/3 less.

Also make sure they have access to Grit.

What brand are you using? @Miriah132

 

[Crs1]

@lazygardener
What do you mean by it will explode at the higher temps?

 

[Molpet]

@lazygardener
What do you mean by it will explode at the higher temps?

it will ferment quickly and expand over the side of the container.. this is why we don't keep at lid tight on it.. people have had glass jars with a lid explode from the pressure