Here We Go!!!!!!!

[swtangel321]

Waiting is the worse part !!!!!!!!!

COME ON BATOR !!!! LET'S GO !!!!!!

 

[Mikeeeeeeeeee]

Temp stabilized at 99.5 on the digital - 100 on the meat thermometer.
Eggs are in.
Small end down in cut down cartons.
One side of entire bator propped up.

temp dropped to 92 with the addition of eggs.
How long to stabilize again?

 

[Mikeeeeeeeeee]

30 minutes and temp is up from 92 to 94.
I hope it doesnt keep me up too late stabilizing again!

 

[BamaChicken]

ARe you going to have to hand turn?. Once the temp gets back up it should stay stable and hopefull not take so long to reach 100 every time you open it. Hope it goes well. How much water did you add?

 

[Just-Like-Hatching]

Good luck, but I would have let the bator stabilize for a day before setting the eggs.

 

[Mikeeeeeeeeee]

Quote:
No water.............humidity is high enough here right now.
Should not have to open it.
I am going to use the tilting the bator method.
Right now the RH side is propped up.

 

[Mikeeeeeeeeee]

Quote:
On all my previous dry runs with no eggs, it stabilized and stayed there.
I hope this is not the exception.
With the way I installed the fan and moved the thermostat, if holds a temp very good.

 

[BamaChicken]

Well, I think it will be good experience and sounds like you don't have money invested in the eggs. Do you have them in Egg cartons?

 

[Mikeeeeeeeeee]

Quote:
Yesmaam Julie, they are in cartons that are cut down.
Small end down ( at an angle).
About 8:30 tonight they will have been in there for 24 hours.
Due date is on the 17th, or 18th.

How did you do at the fair?????????

 

[Mikeeeeeeeeee]

Starting day 2.
How long before I can notice something by candling?

Temp is holding very good with the new wafer and homemade fan installation.