I decided not to PM you because this information pertains to the thread topic. I have also added how I ferment my grains because sometimes is difficult to get the information you need on good but very long and meandering threads.
One of the fermenting feed threads: https://www.backyardchickens.com/t/715995/fermenting-feed-for-layers there are others including one for meat birds,
This thread is an excellent source for the benefits of fermenting and has lots of other priceless information (and wisdom) on "natural" flock care: https://www.backyardchickens.com/t/...nt-to-follow-their-progress/1050#post_9800944
Be aware that different people do this different ways and mine is not the only way and might not even be the best way. Please read up before you decide how you want to proceed.
What I did was get two (two gallon) buckets and poke a few holes into the side of one that I then put it inside the other. I filled it with grain (currently whole oats) warm water and a few spoons of active culture yogurt (add a slash of ACV if you want) the let it sit UNCOVERED on the counter until it started to ferment. In warm weather you can skip the starter and just leave the opened bucket outside to catch spores from the air, The whole oats took 4 days to start fermenting, ground grains will be quicker,
When I use some off the top I replace the same amount in the bottom after dumping the already fermenting grain into the outside bucket, adding more grain to the bottom of the inside bucket then dumping the already fermenting grain and liquid on top. This way the most fermented grain is always on top and the starter (yogurt) is already well active, though you may need to add warm water now and then to keep the grains covered. The holes on the inside bucket are to drain off the fluid, handy if you make one batch at a time. The starter liquid can be reused until it starts to smell funky.
After loosing a seemingly healthy hen and then finding my coop floor with diarrhea AFTER treating the rest with Sulmet, I decided to care for my hens the way my father did years ago so stopped free feeding two weeks ago. Now I put it out in the morning and late afternoon and pick up what wasn't eaten in half an hour, though I am not sure that I will keep doing this once the hens are penned up in the run more and can't forage as 1. my two Buff Orps are both serious chow hounds 2. I think the hens would get bored in the run if they didn't have anything to scratch, so I will likely put the scraps into the run to keep them busy.
PS if your grocery already has someone taking there left overs try a near by restaurant, preferably one that has a salad bar. The chickens can safely eat anything that you eat and will pick around what they doing want and you can add what they leave to your compost.
One of the fermenting feed threads: https://www.backyardchickens.com/t/715995/fermenting-feed-for-layers there are others including one for meat birds,
This thread is an excellent source for the benefits of fermenting and has lots of other priceless information (and wisdom) on "natural" flock care: https://www.backyardchickens.com/t/...nt-to-follow-their-progress/1050#post_9800944
Be aware that different people do this different ways and mine is not the only way and might not even be the best way. Please read up before you decide how you want to proceed.
What I did was get two (two gallon) buckets and poke a few holes into the side of one that I then put it inside the other. I filled it with grain (currently whole oats) warm water and a few spoons of active culture yogurt (add a slash of ACV if you want) the let it sit UNCOVERED on the counter until it started to ferment. In warm weather you can skip the starter and just leave the opened bucket outside to catch spores from the air, The whole oats took 4 days to start fermenting, ground grains will be quicker,
When I use some off the top I replace the same amount in the bottom after dumping the already fermenting grain into the outside bucket, adding more grain to the bottom of the inside bucket then dumping the already fermenting grain and liquid on top. This way the most fermented grain is always on top and the starter (yogurt) is already well active, though you may need to add warm water now and then to keep the grains covered. The holes on the inside bucket are to drain off the fluid, handy if you make one batch at a time. The starter liquid can be reused until it starts to smell funky.
After loosing a seemingly healthy hen and then finding my coop floor with diarrhea AFTER treating the rest with Sulmet, I decided to care for my hens the way my father did years ago so stopped free feeding two weeks ago. Now I put it out in the morning and late afternoon and pick up what wasn't eaten in half an hour, though I am not sure that I will keep doing this once the hens are penned up in the run more and can't forage as 1. my two Buff Orps are both serious chow hounds 2. I think the hens would get bored in the run if they didn't have anything to scratch, so I will likely put the scraps into the run to keep them busy.
PS if your grocery already has someone taking there left overs try a near by restaurant, preferably one that has a salad bar. The chickens can safely eat anything that you eat and will pick around what they doing want and you can add what they leave to your compost.
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