Fermented grains winter style

In the beginning when I first learned about fermenting grains a lot of people did it in a 5 gallon bucket.  I decided not to go this route because it gets so hot here in the summer, I was worried it would spoil. I've been making daily containers for years. It can be a pain in the rear, but it works, my chickens are very healthy and the eggs are great. They seem to enjoy them above everything except meal worms.
This winter I have had so much going on, and it takes several days in the cold for the grains to ferment. I was filling the weeks feed containers on my day off, so probably half the week they were really getting soaked grains instead of fermented. I decided to give the bucket a try. It's been so much easier. Once a week I add more grains to the bucket, and add enough water to cover. I think the grains are fermenting faster because the liquid in the bucket is kind of like a sourdough starter. it keeps things going. Evey day I stir the grains, and use a strainer to scoop it into there trays.
I will continue to do this method as long as I can. I don't have high hopes for it in the summer, but we will see. It's definitely easier, and I'm all about one less job to do.

It makes a lot of sense, to me. Seasonal changes happen in pretty much everything, for us. Our truly cold parts of winter are relatively short (here), and our truly hot season is longer. My sourdough, kefir, hubby's sir kraut, kimchi, & beer all ferment at different rates, depending on the season and how we are keeping the house temps regulated. And, I'm ALLLL about making things as easy as possible.