Origins of fermented feed

[Badger Farm]

it's like riding a bike - easy when you know how but a bit nerve-wracking when you start out All experience is good. You could try with little batches until you feel comfortable with the look and smell of it.

Thank you again, I’ll let you know how it turns out

 

[U_Stormcrow]

OK, Fermenting is as old as the written word, likely older. Modern science has given us formulas, reliable guideposts to replace experience. The studies give you lots of answers for the same reason that there are lots of beers, lots of pickles, and lots of yogurts - and generally, your beer doesn't taste like your pickles doesn't tast like your yogurt doesn't taste like your beer. Because the results of your fermenting depend both on the cuture you use to do the ferment, and the material (grain, milk, veg, etc) that is being fermented.

You absolutely CAN start your ferment of your chick feed with your sourdough culture. and you can do it at room temp. Refrigeration greatly retards (but does not stop) the process. Depending on your native temps humidity, volumes involved, you should be able to get a good batch of fermented feed made in 2-5 days, typically. Mid Summer, I can ferment a batch in less than 24 hours - but most of the country doesn't "enjoy" 80%+ humidity and temps from 76 to 94 as the high and low, day after day, week after week. At those temps, with well water (no chlorine), the process is quite rapid with a good starter.

I know that's not a simple answer, but I hope its a useful one.

 

[Badger Farm]

OK, Fermenting is as old as the written word, likely older. Modern science has given us formulas, reliable guideposts to replace experience. The studies give you lots of answers for the same reason that there are lots of beers, lots of pickles, and lots of yogurts - and generally, your beer doesn't taste like your pickles doesn't tast like your yogurt doesn't taste like your beer. Because the results of your fermenting depend both on the cuture you use to do the ferment, and the material (grain, milk, veg, etc) that is being fermented.

You absolutely CAN start your ferment of your chick feed with your sourdough culture. and you can do it at room temp. Refrigeration greatly retards (but does not stop) the process. Depending on your native temps humidity, volumes involved, you should be able to get a good batch of fermented feed made in 2-5 days, typically. Mid Summer, I can ferment a batch in less than 24 hours - but most of the country doesn't "enjoy" 80%+ humidity and temps from 76 to 94 as the high and low, day after day, week after week. At those temps, with well water (no chlorine), the process is quite rapid with a good starter.

I know that's not a simple answer, but I hope its a useful one.

Luckily we have well water, and yes, this has been most helpful.

 

[Teresa D]

I've read numerous articles on the subject. There are numerous threads on that topic on this site. All I do is add water to crumble, pellets or mash and stir well. Add more water until it's soupy then let it ferment for 3 days, stirring daily.
Pour out 1/2 to 3/4 of the fermented feed and add enough dry to the feed container to get a good consistency and feed it.
Add more dry and more water to the ferment container give it a good stir and let it keep going.
Repeat.
I've had the same container going for over 2 years.

I’ve been trying to find this information. I’ve made a 5gallon pail and want to keep it going.

 

[Teresa D]

Any

I’ve been trying to find this information. I’ve made a 5gallon pail and want to keep it going.

directions on keeping my 5 gallon fermentation going.?

 

[rockethoe]

Hello ladies, gentlemen,
Does anybody know the origin of fermeted feed as many practice it (just soaking the feed in buckets) ? Or any research on fermentation with the casual method ? All the research I've found use specific probiotics and strains of lactic acid bacteria.

I can tell you it goes back to 1940's at the very least, as it is mentioned in modern poultry husbandry as an ongoing practice. that book was published in the 40's

 

[Teresa D]

I've read numerous articles on the subject. There are numerous threads on that topic on this site. All I do is add water to crumble, pellets or mash and stir well. Add more water until it's soupy then let it ferment for 3 days, stirring daily.
Pour out 1/2 to 3/4 of the fermented feed and add enough dry to the feed container to get a good consistency and feed it.
Add more dry and more water to the ferment container give it a good stir and let it keep going.
Repeat.
I've had the same container going for over 2 years.

Thank you that is clear!