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I live in California and am at 70 ft. elevation. In the Sacramento Valley, Elevation goes up slowly until about Redding. Redding is in the 300 ft. range. I think it has more to do with the type of egg being hatched and the Humidity where you are. California is a fairly dry state.I pulled this off the internet and was wondering what some of you fellow California chicken farmers think of this???
"About humidity...you'll find two schools of thought on what humidity should be. Some folks recommend wet hatch--meaning 50-60% humidity until day 18--while others swear that will end with "drowning" chicks during the hatch. "Dry hatch" means keeping humidity at or below 40% until lockdown, and only adding water to the bator when it goes below about 25%. You'll find equally expert old-timers who are ADAMANT that their way is the way to go, because they've had hundreds of thousands of successful hatches that method. Yet they've used opposite methods to reach their success. After a ton of research into this puzzling phenomenon, I realized that the link between humidity and hatch rate is affected by a third variable--altitude. Folks in Colorado and Northern California and Montana have the greatest success with wet hatch, while people where I live--in Arkansas, near the Missouri and Kansas and Oklahoma borders--at much lower altitudes, do better while using lower humidity levels during incubation."
So do you keep your humidity at 40% all the way through lock down?I live in California and am at 70 ft. elevation. In the Sacramento Valley...
40% works very well for me.
Quote: I incubate In a Brinsea Octagon and hatch in a Genesis 1588. At lockdown, I raise the humidity to 72% on one hygrometer. The Genesis has a built in control on the top(new style) and it says 65%. I have been having great hatches so far this way. I just hatched 12 out of 14 shipped Bresse chicks that way.
81 eggs!? Wow that seems like a lot to me. I'm setting a few this week for Easter but I want them to hatch before Easter. I'll set about 3 dozen.