Okay, I am new to FF, so I have a few questions if yall don't mind. This feed is so huge, I could never read through the entire thing.
1. I am using gallon jars to ferment, but I have about 50 chickens, so it seems I stand at the sink and strain the FF forever. There has got to be an easier way to strain. I know there is a two bucket system, but my feed just dissolves into mush, so how do you poke holes in the inserted bucket, and not have all your feed drain out the holes?
You have 50 chickens...why are you fermenting feed in gallon jars? You don't have to strain it at all, nor do you have to keep the feed under water....just mix it into a big ol' 5 gal. bucket, keep your mix thicker (less water) and feed it out of there at a peanut butter consistency. It's easy if you just use the right tools...gallon jars, strainers and fussy little bits of FF aren't what I consider optimal, so you might want to rethink that routine. I'm thinking you learned about FF at another place and they were doing it in that manner?
2. I read something about chickens on FF having rough feathers, anyone having that problem?
Just the opposite, actually. The feathers get more smooth and lush, with the markings showing up more distinctly. No one has reported that problem here that I know of. Most report feather quality increasing and chickens who normally stay bald are regrowing their feathers and keeping them intact. If you can, take some pics of before and then show us the after...we LOVE those!
3. How sour, is too sour of a smell?
No such thing. Next question!
4. I have seen where some don't keep water over the top of the feed, they just keep it super moist. Does this work for anyone else. I don't want to get my chickens sick. I just hate all that straining. (I keep my fermenting feed in my closet under the stairs and the temp is always perfect in there).
Nope...doesn't make them sick and many are doing it this way. I've been doing it this way for my second year now and no ill results. My water is mostly about 4 in. or more down from the top once it has had the initial absorption.
5. Any tips you could share that you wish you knew when you first started out fermenting. I have a whole chicken group that I am trying to get on board with FF, and any info to pass on is great appreciated.
The part about not straining. When I first started I was trying to strain my feeds but I soon learned it was silly and not needed. Haven't done it since. Yay!
I also learned to really value that second bucket on the bottom as a reservoir for all that is good in my FF, so I never have to start fresh or try to jump start my FF. My SCOBY lives down there quietly, adding to each newly freshened bucket of feed and never getting used up. I wouldn't go to a single bucket system at all as this works so beautifully and I can feed all the feed clear down to the bottom of my bucket if I want without hitting too soupy of feed.
I found out when it's really hot you are going to get a much deeper ferment on your bucket, so adjust accordingly if you don't want that deeply fermented feed sitting around for a couple of weeks...so I mix smaller batches in the hot parts of the year so it will feed out quicker and can be replenished sooner. Not that there is any harm in more fermentation but you'll tend to see more white/grey mold formation on the sides of the bucket and on the scoop also in these hot temps. That too isn't a problem but I'd rather not let it get too out of hand all the same. No need for it.
Drill holes in the bottom of your feed trough...lets any extra soup out if the feed has to sit awhile. This comes in handy in the winter time.
I hope you report back here with your progress! Bless you as well, new FF buddy!
God bless, and thank you all for sharing your knowledge.
