- Dec 17, 2011
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I have hatched dewlap toulouse, africans, and production toulouse goslings using a still air incubator. I'd cook goose eggs at 101F (99F for forced air) and maintain 25-30% humidity. I would then bump humidity above 70%, with 75% being ideal for lockdown/hatching. The key is not so much the breed of goose, but how fresh the eggs are at setting (aka how much moisture). The goal is to achieve 15% weight loss from setting to lockdown. I candle at 5 days.