I'm new to the chickens (42) after a 30 year hiatus (and added ducks as well, 19). We'll keep 8-10 layers and the rest will go into the freezer. We got the Hatchery Surprise from Cackle Hatchery, and did we get a surprise! I think we have over 20 chicken breeds, no clue what most are.
Has anyone used yeast, brewer's or baker's, and added sugar to your fermenting feed? The purpose being to boost the protein in the mash (I'll be feeding a mix of whatever whole grains are cheap at the feed store plus cracked corn).
I do have some experience with brewing, ethanol production and yeast propagation.
Yeast when allowed oxygen, sugar and nutrients produces more yeast and carbon dioxide. The conversion ratio, by weight, is roughly 50% yeast and 50% carbon dioxide. Yeast is roughly 50-55% complete protein (better than soy and has all the amino acids).
If my numbers are correct then 10# of sugar with the yeast yields 2.5# of protein, 5# of carbon dioxide, and then 2# of other nutrients, and a small ash content. Seems to be a simple way to boost protein with a cheap sugar source.
Thoughts/experiences?
Has anyone used yeast, brewer's or baker's, and added sugar to your fermenting feed? The purpose being to boost the protein in the mash (I'll be feeding a mix of whatever whole grains are cheap at the feed store plus cracked corn).
I do have some experience with brewing, ethanol production and yeast propagation.
Yeast when allowed oxygen, sugar and nutrients produces more yeast and carbon dioxide. The conversion ratio, by weight, is roughly 50% yeast and 50% carbon dioxide. Yeast is roughly 50-55% complete protein (better than soy and has all the amino acids).
If my numbers are correct then 10# of sugar with the yeast yields 2.5# of protein, 5# of carbon dioxide, and then 2# of other nutrients, and a small ash content. Seems to be a simple way to boost protein with a cheap sugar source.
Thoughts/experiences?