https://tikktok.wordpress.com/2014/04/13/fermented-feed-faq/And also .. how long do you let it ferment for?
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https://tikktok.wordpress.com/2014/04/13/fermented-feed-faq/And also .. how long do you let it ferment for?
Molpet thanks for that link. I can't say enough positive things about FF and I keep trying to learn as much as I can. My feed costs are down, my birds love it. My yolks are noticeably denser and heavier (not scientific, I just pay attention and cook with them quite a bit). the poop stink is def lessened as well. I use 3 large mason jars for mine. I stir 2/3 times per day. I strain my feed and use the "juice" to make the next batch. The straining keeps it from freezing outside (since for march it's been kinda cold 6F this morning with real feel of -16). If some does freeze I just bring it back in and warm the tray up next to the woodstove.
I assume you found the answers in the FAQ, which is a fantastic resource, but just in case, I'd add any extras just before feeding time.Question... are there things you can add to the feed ? Like Nutri drench or kibble for chicks? I know you can hurt animal with even too much of a good thing! Would it be better to just add these items at time of dispensing to the flock if you wanted to mix it in?
As long as it takes, and based on temperature. I can have ferment ready to go in 12 hours, and a bucket will be as old as 3 days old before I feed it out. I make mine thick, hold back about a cup full for the next batch. No sloppy ferment here. It holds it's shape when it's scooped out. Also, I only stir when mixing the feed and water. Then, never look at it again, until I'm grabbing the bucket to head out the door at feeding time.And also .. how long do you let it ferment for?
Quote: What a wonderful testament!
I bet I wasted 50lbs of feed when I started feeding FF because of tossing out "moldy" feed that was really just yeast. Out of fear, as bee mentioned. I didn't want to harm the birds and had just assumed that the overnight growth was a blue mold... Grey(ish) yeast looks close enough when you're starting out!
Like most, I eventually went with an uncovered pasty texture FF...
No salt of course. I should've put "brine" in quotes.I do hope that you will clarify when you talk about "brine" that you are not talking about a "salt brine."
These look the same as what I got at the brew store.I currently use mason jars with just the flat lid (not the screw down rim) on them lightly. My FF seems fine but I'm wondering where you get those air lock lids. Sounds like a good thing.