The Natural Chicken Keeping thread - OTs welcome!

[aoxa]

The natural yeasts in the feed or grain start to convert the sugars in the feed into alcohol and in turn a percentage of the energy is lost but there is a gain of protein, B vitamins, adds enzymes, probiotics and predigest the feed or grain, all of which will help digestibility but you have a loos of the much needed energy. I feed soaked/fermented oats year round but it is a percentage of there over all feed. (about 20% soaked/fermented oats)


Chris

I want to know what you guys think of this?

 

[Mumsy]

Hard rain and some wind for weeks on end here in the Puget Sound. Johnny and his girls will leave the barn for about an hour at a time but as soon as the rain starts in earnest they run back. I've closed all pop entrances to all pens for the winter to cut down on draft. I keep the barn door open just enough for them to get in and out. I usually am outside with them and close them in when I go inside.
My coop is old and the salvaged lumber doesn't really make a snug draft free fit so since 1989 I've been saving old feed bags and paper grocery bags to line the inside doors and walls. It works well at keeping the drafts out and gives the inside of the barn a kind of homey, nostalgic feel. I cover the windows in heavy duty plastic too. 4 mil to 6 mil when I can get it.


Outside windows covered in plastic. Front porch has a motion detector light too when I want to visit the chooks before the lights go out at 6pm.


Back door to the barn is made from slavaged kitchen cupboard doors and lined in feed bags and grocery store bags.


the front entrance is Dutch doors also lined in old bags. I scribble notes about my birds on the lining with a crayon some years. This door gets so much use, I often change the lining when it tears.
I don't need to heat this barn. Ever. The deep litter puts out a little heat and the chickens like to nestle into it after eating. I've never had water freeze in the buckets inside the barn in over ten years. Our winters are not as cold as they used to be.

 

[Bulldogma]

SOOOO envious! WOuld love some Cream Legbars....

MB

*Sigh*
Yeah... yet another one I'd love to have. Thanks for sharing the writeup, MB! There's certainly something to be said for the auto-sexing breeds!

I want to take pictures, but, I can find my card. I cleaned so well I don't remember where I put it.

Oh... you do that too? LOL.

 

[Toast n Jelly]

Quote:
Can you tell that I've finally caught up? After spending the whole morning reading instead of managing my usual morning chores, I can now post and tm, you're right incubating isn't very natural. I'd candle and see where she's at in the egg and raise humidity a bit and poke a tiny hole if she has poked thru to the air cell and go from there.

I'm all for the underdog lol.

 

[aoxa]

aww Thank you

That is so sweet.
I think you are many peoples OT go-to

Not really an OT - but have soaked up a lot from you guys!

^^^^^You are right! They would mold now wouldn't they..Should have realized that. Thank you for the insight! The picture was before I started using it, but since they free range so often the grass is still hangin in,, not quite as good albeit, but still there. The whole bottom of the floor is wired, so it may have a chance of surival. Was going to add some leaves and dirt from the woods.^^^^^



I read somewhere ( ?? to put the bales in a large plastic garbage bag. I suppose if there is mold it would be kept on the inside.

*Sigh*
Yeah... yet another one I'd love to have. Thanks for sharing the writeup, MB! There's certainly something to be said for the auto-sexing breeds!
Oh... you do that too? LOL.

I think we all do

 

[aoxa]

Can you tell that I've finally caught up? After spending the whole morning reading instead of managing my usual morning chores, I can now post and tm, you're right incubating isn't very natural. I'd candle and see where she's at in the egg and raise humidity a bit and poke a tiny hole if she has poked thru to the air cell and go from there.

I'm all for the underdog lol.

I've helped before. Usually when it's my fault that they are struggling. I have a hard time waiting it out after most have hatched. Then the membrane dries, and I can't just let them die.. It was me opening the incubator that caused them to stick..

Thankfully I haven't had to help since July. My last two hatches have been perfect! All but one hatched with both!

 

[Miss Lydia]

Oh... you do that too? LOL.




I couldn't find mine and it was still in the computer.

for about a week.

 

[aoxa]

Oh... you do that too? LOL.




I couldn't find mine and it was still in the computer.

for about a week.

That's always where my card ends up. In the computer. I hate getting down to the barn, camera in hand to find out there is no card in it.

 

[Leahs Mom]

I want to know what you guys think of this?

Some clarification:
There are some different things going on in fermentation.

-When you use YEASTs to ferment - like when making beer - the yeasts are digesting the sugars and producing ACETIC acid.
-When you use BACTERIA to ferment - like when making sauerkraut, yogurt, etc. = the bacteria are digesting the sugars and producing LACTIC acid.

I prefer to propagate the LABs (Lactic Acid Bacteria) rather than using yeasts for many reasons.

When using bacteria to ferment you will also get some "wild fermentation yeasts" joining the crowd as they're in the air and on the items you are fermenting. However, there are ways to help the bacteria along and continue to create a balance that favors the LABs.

As far as them digesting the sugars - yes, that is the process in fermenting. The sugars are being digested by either the yeasts, bacteria or both. That is what the process of fermentation is all about.

As far as reducing energy-producing sugars - your body is able to produce plenty of energy without them...no problem. But the reality of it is, most of us don't ferment so long that every sugar (carb) has been fully digested so there are still plenty in there. If you ever fermented to that point, the bacteria would begin to die for lack of food since that's what they digest.

This has been a very condensed version to explain what's happening. Could put a lot of technical stuff in there, but there it is in laymans terms.

 

[aoxa]

Some clarification:
There are some different things going on in fermentation.

-When you use YEASTs to ferment - like when making beer - the yeasts are digesting the sugars and producing ACETIC acid.
-When you use BACTERIA to ferment - like when making sauerkraut, yogurt, etc. = the bacteria are digesting the sugars and producing LACTIC acid.

I prefer to propagate the LABs (Lactic Acid Bacteria) rather than using yeasts for many reasons.

When using bacteria to ferment you will also get some "wild fermentation yeasts" joining the crowd as they're in the air and on the items you are fermenting. However, there are ways to help the bacteria along and continue to create a balance that favors the LABs.

As far as them digesting the sugars - yes, that is the process in fermenting. The sugars are being digested by either the yeasts, bacteria or both. That is what the process of fermentation is all about.

As far as reducing energy-producing sugars - your body is able to produce plenty of energy without them...no problem. But the reality of it is, most of us don't ferment so long that every sugar (carb) has been fully digested so there are still plenty in there. If you ever fermented to that point, the bacteria would begin to die for lack of food since that's what they digest.

This has been a very condensed version to explain what's happening. Could put a lot of technical stuff in there, but there it is in laymans terms.

Thanks Sue. Great explanation.