Getting started with fermented feed

Hamster0425

Chirping
Mar 27, 2020
37
26
61
Western Oregon
I've just learned about this approach and want to try it with our meat birds.

Do I literally just put in their regular chicken food, add water and stir?
Can I keep it in a plastic bucket or is it going to leech chemicals?
When do you add grit to their food?

I was thinking I could make one bucket per day of food, and just split it between an am and pm feed. How far in advance can I make it? A week?
 
Do I literally just put in their regular chicken food, add water and stir?
Can I keep it in a plastic bucket or is it going to leech chemicals?
When do you add grit to their food?

I was thinking I could make one bucket per day of food, and just split it between an am and pm feed. How far in advance can I make it? A week?

Yup, I just do feed and water.

I'd recommend a food safe bucket if using plastic. I use glass as it's obviously both food safe and nonreactive to everything.

Grit should be made available on the side for the chickens to pick through. If you're talking about chicks and chick grit, I do sprinkle a little tiny bit on top of their feed every few days.

Generally you'd start using fermented feed on day 3 or thereabouts. I actually start using it at 24 hr mark (I'm less interested in fully fermenting it, more interested in preventing waste) and I just make a big jar of it, and feed from it daily until it's mostly used up, then start another batch in the same jar (remaining slop and all).
 
I ferment 20% starter grower feed for my chickens. I back slop what's left, after I feed out the days portion. By the next morning it's fermented again, using the back slop method. Back slop means, adding more feed and water to the leftover fermented in the crock that I use. I make it kinda thick, that's how mine like it. If it's not the consistency that they like, add a little more feed or water.

If you use the back slop method, you can keep it going for as long as you want or it turns funky for some reason, instead of starting new batches. I don't remember when I started a fresh from the beginning, it's been that long ago, probably been a year. Also if you go on vacation you can put the fermented in the refrigerator, it will slow the process way down. When you get home, take it out and keep doing what you were doing.

When you make your first batch, mix feed and water and let it go for 3 days, mixing twice a day. It should be ready to feed on the fourth day. Your nose will tell you how it's doing, don't worry about a white film that may appear on top of the feed, that's yeast. If you want to feed twice a day, you will need 2 containers so each container has time to ferment for the next days feeding.

This is my fermented before feeding. It's kinda hard to see, but there is a white film on the top. The second picture is after I feed out the days portion. This is what I will add fresh feed and water to, so I can feed out the next day. The third picture is how thick I make it.
Fermented Feed 1.jpg

Fermented 2.jpg

Fermented feed.jpg
 
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