You're very welcome...hope you'll update us sometime on how you (and your flock) like FF!Good freedom now thank you so much that article answered all my questions
Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
You're very welcome...hope you'll update us sometime on how you (and your flock) like FF!Good freedom now thank you so much that article answered all my questions
One other lesson learned I wanted to share: if you notice a layer of whitish, almost fuzzy-looking, film on top, don't toss the lot out...it's probably kahm yeast, not mold, and kahm yeast is harmless - it's one of those yeasts floating around that @lazy gardener mentioned. I dumped several batches of FF before I identified the filmy stuff as kahm yeast. More info/pics here: http://blog.culturesforhealth.com/keep-calm-its-only-kahm-yeast/. Happy fermenting!
Ah, pesky kahm yeast...I just skimmed it off or stirred the FF up and incorporated it. In human food, it may add an undesirable flavor, so I try to dip it out with a paper towel - but that was a losing battle, honestly. It tends to show up more quickly in warm weather and as you ferment the feed longer; I typically only do a 24-hour ferment now using leftover starter (from the previous batch) and haven't had a problem with it since.Hi There,
Did you change anything to get rid of the Kahm yeast? I know it's not bad but it's not something you want too much of right? I had some grow in some ferment I had on the counter. At first I freaked thinking it was mold. After reading the reasons you may develop the Kahm, I knew it had to be that. Did you scoop some of it out? Just wondering since I'm just starting to ferment the feed. Thanks
Good luck! Fortunately, it's mostly an annoyance.Ok, thanks. I just started my first batch of fermented feed. I guess if I put it in the back room it won't get too warm. It gets cold here so I'm going to keep it inside at least. Hopefully I won't get the Kahm in my feed.![]()
Room temperature seems to work well - I keep mine (I do 3 buckets at a time now) in the laundry room, which is probably around 70 degrees. It's happy but not so active that it gets too sour in 24 hours. How sour is it? Sour is really ok, just means it's very active...but you obviously want it to not go alcoholic.FoodFreedomNow , you cant get the ff too warm, right? Not on purpose of course( like, dont put it on the stove...duh), but I thought a nice warmer than room temp would be better than cooler? My ff went sour AGAIN today....![]()
![]()
![]()
![]()