Help with fermented feed

[Squawkers]

I usually make enough for about 3 days, and then add more dry feed and water to make a new batch on top of the remaining FF. The remaining FF helps kickstart the next ferment. In hot weather, I don't like keeping a jar around more than 3 days or so because I've had mold before (very rarely) and it can get sour smelling so fast (as I keep it inside the house, next to the kitchen lol).

I don't have a set ratio of food to water. I add enough water to just exceed the level of food by about 1/2" (it varies, when it's hot I might add more, when it's cool I add less). I made a batch this morning so you can see the water level at the start, and then now (about 8 hours later). But keep in mind this is what works for the feed I use and the temperatures we have, it takes a bit of trial and error to figure out what works for you.

Around 9 AM (maybe a little under 1/2" of water here)
View attachment 3880875

Around 5 PM (water was absorbed hours ago, and you can see how much "puffier" it is with air bubbles trapped inside)
View attachment 3880876

I started a batch with much less water yesterday. But I noticed that the top of it was a much darker color than the rest when I stirred it. Is that fine?

 

[rosemarythyme]

I started a batch with much less water yesterday. But I noticed that the top of it was a much darker color than the rest when I stirred it. Is that fine?

Probably? In my case the top 1/2"-1" looks different (you can see it in the 9 hrs later photo) because some of the fines rise to the top as the grains sink, but I don't know what kind of feed you're using.

Also I don't stir beyond the initial mixing of feed and water. So mine stays layered like that until I start serving it.

 

[Squawkers]

Probably? In my case the top 1/2"-1" looks different (you can see it in the 9 hrs later photo) because some of the fines rise to the top as the grains sink, but I don't know what kind of feed you're using.

Also I don't stir beyond the initial mixing of feed and water. So mine stays layered like that until I start serving it.

I’m using pelleted layer feed. Just curious, why don’t you stir it?

 

[Squawkers]

This is a picture of the darker top layer. You can see the darker vs the lighter coloration, the lighter was under the darker.

 

[rosemarythyme]

I’m using pelleted layer feed. Just curious, why don’t you stir it?

Lazy. And I've found there's no real need since I make it so thick it gets hard to stir.

This is a picture of the darker top layer. You can see the darker vs the lighter coloration, the lighter was under the darker. View attachment 3881685View attachment 3881687

Yeah that's likely some of the protein, vitamin and mineral fines floating to the top because they're lighter than the grain matter in the pellets. You can stir it back in to distribute it or just feed it as is. Looks good though, my birds would eat that.

 

[Debbie292d]

I’m using pelleted layer feed. Just curious, why don’t you stir it?

According to articles or websites I've read, you're supposed to stir it 2-3 times per day. I've been fermenting for a couple of years, and sometimes it gets stirred once a day.

I ferment 50% Kalmbach's Henhouse Reserve and 50% grains (oats, wheat, a small amount of chia and flax). I have hard water. I use quart jars and serve it the third day, ie. Monday's will be served Thursday. It isn't that bubbly really but it does bubble. I have never had an issue.

This is a quart divided into 3 silicone loaf pans I drop off to the different clans of chickens. (They rarely can tip these over.)

 

[Squawkers]

I thank all of you so much for all of your answers!! I THINK I’m good now

 

[Squawkers]

Is this mold or that yeast?

 

[Shadrach]

I have been attempting to ferment my chickens feed for a while. At first, I thought I was doing it right, but then I saw a pic of someone else’s fermented feed, and it was WAY bubblier than mine. So I started leaving my feed to ferment longer, but it never looked like that before it molded. At this point, I don’t know exactly what it is supposed to look like or how I know it is done. Can you please post pictures of what your fed feed looks like when you say it is done. Also, any tips? I live in Texas and it is about 90 to 100 every day. I keep the fermenting feed outside in the shed. I know I’ve heard that some feeds just don’t ferment as well and I am planning on changing feed for a different reason soon but other than that, do y’all have any tips?

I'm a bit surprised nobody has mentioned that in most cases, fermenting commercial feed is a waste of your time and is potentially harmfull due to the water content in the fermented feed reducing the overall nutrition available per serving.
The point of fermenting is to reduce the chemicals that inhibit the bioavailability of the feed constituents. Commercial feed has already undergone crushing and heating, the hulls stripped from any grains and the vitamins and minerals (often synthetic) sprayed onto the base feed in the manufacturing process.
A bit of research into the making of commercial feed might be helpful as might these two articles, one of which is a light hearted look at my results of fermenting commercial feed and the other a rather more serious look at the pitfalls of both fermentation and mashes.

https://www.backyardchickens.com/ar...o-fermented-facts-myths-and-experience.74414/

https://www.backyardchickens.com/ar...fluence-it-may-have-on-feeding-regimes.79124/

 

[Debbie292d]

Is this mold or that yeast? View attachment 3882007View attachment 3882008View attachment 3882009

I don't know but if you think it's mold, I'd just take a spoon and scrape it off and toss it.