Hello all!
I have been following this thread for quite a while and it is the best education I can think of!
I am incubating (for the first time) in my classroom. Two local facebook friends gave me fertile eggs and said they'll take them back after they hatch. This is great because knowing the odds of hatching and that I wanted to start a flock this year, I ordered 15 chicks from McMurray to come hatch week (May 12).
The eggs are on day 11 and the incubator seems to be holding temp at about 100 degrees, although all three thermometers disagree and the one I put in ice water is about four degrees off. I haven't candled as all of the eggs are rather dark and after reading Bee's trouble wit candling I am not confident I will be able to tell anything. I have really just been letting them go, adding water every 2-3 days and hoping for the best. I found some really great day-to-day details and graphics and the kids really enjoy seeing the development.
Anyway, two weekends ago I bought some countryside organic chick starter. I began to ferment it that same weekend because I had read to start fermenting the day you set your eggs. I stirred and added filtered water daily for the first week and since than have stirred every third day. Yesterday when i stirred there was more liquid than usual and it as a sweet vinegary smell along with a slight undertone of "fart" for lack of a better word.
Is this normal or should I dump and start again?
Thank you all for the knowledge you provide!!
Also, I apologize for misspelled words, my g and h don't work very well =\
Hi, I also get my feed from Countryside Organics and ferment it. I use filtered water too. Don't worry about the "fart" smell. The reason you are getting that is because Countryside adds fish meal (but check your label). I am using layer mash, so it may not be in the chick feed but I'm guessing it is. I threw away a perfectly good batch for that very reason until I read about someone having fish meal in their food. Sure enough, that was my issue. My family HATES the smell, but they have to deal with it. I've tried moving it to other locations besides the kitchen but I found I got mold issues and the "bubbling" action ceased when I moved it to the basement. It was not warm enough and apparently too damp. So you need a fairly warm, dry area and must stir it daily. There is a whole fermented feed thread here at BYC. Helps me a lot.