Fermenting Chicken Feed

[PeaceMary]

Yes, you can ferment feeds containing hydrolyzed yeast. It actually makes it easier to ferment. Hydrolosis is a process by which water is used to break something down into component parts - in this case, releasing vitamins (like the B Complex), breaking proteins down into amino acids, and freeing other nutrients into more digestible, more bioavailable, forms.

and it says "hatching" under your name based on your your trophy score. I have a "couple" more posts than you, have picked up a couple trphies, and have traded in the hatching tag for a series of others.

Actually, it now says you are "in the brooder". Congratulations!


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So, i'm not sure how to get into this conversation so my apologies if i'm butting in. I have just started fermenting my first batch and thought that i had read that i can just take some feed out and keep adding to the ferment to keep it going. Is that correct? And if so, can i add some veggie scraps to the mix?

 

[U_Stormcrow]

So, i'm not sure how to get into this conversation so my apologies if i'm butting in. I have just started fermenting my first batch and thought that i had read that i can just take some feed out and keep adding to the ferment to keep it going. Is that correct? And if so, can i add some veggie scraps to the mix?

Yes and yes. Don't worry about "butting in" we don't do that kind of gatekeeping (and I don't let it stop me when it does appear - neither should you).

That's the theory behind sourdough - a sort of perpetual fermentation product. Plenty of people ferment their chicken feed using essentially the same method. Some actually start their feed ferment w/ sourdough culture. (the wate from a sourdough that haasn't been refreshed is mildly alcoholic - you can start with that as well, but its a more complicated ferment, takes longer to settle into the sweet spot)

Should wash the vegg first (I assume you do for your own consumption) in potable water - will help minimize the unknown bacteria you are introducing w/ your veggie scraps.

 

[U_Stormcrow]

and since its your first ferment, you should be familiar with Kahm.

What is Kahm?

Yeah, that. Very scary the first time. Leads to lots of questions and self-recriminations. Don't stress.

 

[PeaceMary]

Yes and yes. Don't worry about "butting in" we don't do that kind of gatekeeping (and I don't let it stop me when it does appear - neither should you).

That's the theory behind sourdough - a sort of perpetual fermentation product. Plenty of people ferment their chicken feed using essentially the same method. Some actually start their feed ferment w/ sourdough culture. (the wate from a sourdough that haasn't been refreshed is mildly alcoholic - you can start with that as well, but its a more complicated ferment, takes longer to settle into the sweet spot)

Should wash the vegg first (I assume you do for your own consumption) in potable water - will help minimize the unknown bacteria you are introducing w/ your veggie scraps.

Ah, thanks for the quick response. How about SCOBY from my konbucha? My girls love eating it cut up into kind of worm like strands.

 

[U_Stormcrow]

Ah, thanks for the quick response. How about SCOBY from my konbucha? My girls love eating it cut up into kind of worm like strands.

Absolutely YES.

If you keyword search SCOBY you will find several active users who do, a couple of whom are among my favorites here. Not me. Kombucha isn't my thing - wife liked it for a while. Takes all kinds.

 

[PeaceMary]

My first batch of fermented grain is bubbly and wonderful and my girls love it! So now i put more grain in and have to wait 3 days? Do i start another batch so i can alternate?

 

[bearcreekbees]

My first batch of fermented grain is bubbly and wonderful and my girls love it! So now i put more grain in and have to wait 3 days? Do i start another batch so i can alternate?

I keep three one gallon pickle jars going all the time. I feed them three days after starting, rotating them according to start date. As long as I remember to start a new batch every day I never run out.

 

[Daisy June]

No, I don't just feed fermented, it's like a treat a couple of times a week. Now with winter coming, I'll start it up daily and have three jars lined up on my counter.

I have three jars lined up on my counter, too. As I use one and fill another, I just shift the two that are still in process to the left, which make it easy to keep track. Additionally, my six chickens get both dry pellets and fermented pellets every day. They love both, so they move between the two options excitedly!

Only once have I had to throw away a serving because it smelled off. I still don't understand how that happened, but as is said--If in doubt, throw it out.

 

[Daisy June]

My first batch of fermented grain is bubbly and wonderful and my girls love it! So now i put more grain in and have to wait 3 days? Do i start another batch so i can alternate?

You can use a small amount of the liquid from your fully fermented batches if you want to speed up the process. Keep the water level above the feed, but I do not suggest putting more grain into an already bubbly batch because that would surely throw the process off.

 

[Debbie292d]

So, i'm not sure how to get into this conversation so my apologies if i'm butting in. I have just started fermenting my first batch and thought that i had read that i can just take some feed out and keep adding to the ferment to keep it going. Is that correct? And if so, can i add some veggie scraps to the mix?

I posted earlier what my ferment method is.

I've never put scraps or veggies in it, but that's a neat idea. I just won't as it's "the unknown" element to me. I am a creature of habit, so I just do the three jars, which is a daily serving, then done, wash, start a new batch, and put it in line again with the other two jars.

For larger flocks, they do the larger buckets and get into keeping an ever-running batch that's taken from and added to.

Mine is just simpler for me and the smaller flock (25ish) of silkies.