Film on top of fermented food

[dbmcknight]

This is likely a question that’s been asked to death, but what is this film on top of our fermented feed? Is it mold? Yeast? Haven’t seen this before, but we’ve only had our birds about a month. It has been unseasonably warm recently, in the 70s, and we keep these three ice cream buckets outside on a shelf (covered porch) rotating for food, so they ferment for two days before being given to the chickens.

 

[Beer can]

Yeast I believe. No biggie.
Here's a pretty good thread on the subject.
https://www.backyardchickens.com/threads/fermented-feeds-anyone-using-them.645057/

 

[dbmcknight]

Yeast I believe. No biggie.
Here's a pretty good thread on the subject.
https://www.backyardchickens.com/threads/fermented-feeds-anyone-using-them.645057/

Thanks!

 

[AntiqueB]

Kahm yeast. Not toxic, but also not exactly desirable from a taste perspective.

 

[dbmcknight]

Kahm yeast. Not toxic, but also not exactly desirable from a taste perspective.

Would you recommend skimming it off the top, or just stirring it in and seeing if they turn their beaks up at it?

 

[AntiqueB]

I've always skimmed it for aesthetic reasons, but it can be mixed in. See what they prefer! When I fermented, I gave them choices: 1 day old, 2 day old, or 3 day old. Could be my imagination, but they seemed to like the 1 or 2 day best. Fermenting for less time can also help reduce kahm. These days, I ferment as a treat.

 

[U_Stormcrow]

I concur, almost certainly Kahm. Safe, if aesthetically displeasing. Barely beneficial, in that its film layer can help keep more dangerous pathogens from entering the ferment and becoming established. In my area, it takes less than 8 hours to establish, most of the year.

You haven't said where you are @dbmcknight , but location is a key part of this, similar to the way some locations are famed for their cheeses, or their lambic beers.

 

[dbmcknight]

I concur, almost certainly Kahm. Safe, if aesthetically displeasing. Barely beneficial, in that its film layer can help keep more dangerous pathogens from entering the ferment and becoming established. In my area, it takes less than 8 hours to establish, most of the year.

You haven't said where you are @dbmcknight , but location is a key part of this, similar to the way some locations are famed for their cheeses, or their lambic beers.

I’m located in North Carolina.

 

[U_Stormcrow]

I’m located in North Carolina.

Keep an eye out for posts from @3KillerBs - extremely informative, and from your neck of the woods - great advice generally, but often specific insights for your climate.

 

[Sally PB]

I’m located in North Carolina.

You can add that to your profile so people know. Then people can give you more tailored advice. What works for you in NC may not work at all for me in Michigan.

And, welcome to BYC!