help wanting to feed FF but not sure where to get the "mother"

Definitely im going to make my first batch tonight using my All flock raiser that way incase it does effect the meds in the medicated chick feed it won't cause me problems :)
 
Sounds like a prudent approach
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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!

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
 
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
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.
 
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.
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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....
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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....:barnie :he :rant :mad:
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.
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Should I keep mine in the back laundry room? It's a little cooler than the rest of the house. It gets cold here in the winter and we have a pellet stove. I'm afraid it may get too warm if I don't put it back there. I may get to about 50 degrees (in the back room) in the dead of winter. Any opinions?
 
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