Newbie - just got an incubator, have questions, HELP!

[RobinFarmGirl]

I'm sorry if I don't understand; it's all new to me!

I have been incubating for a great while, I, I do best at around 20% during 1-18 and around 70% in hatcher. Everybody has their own way but that's mine. I will say that 75% is way too high for 1-18 they WILL grow too big and won't be able to turn so when hatch day comes you're gonna have a hatcher full of pipped dead chicks. Sorry but it is what it is

Sorry if I don't quite understand - 70% in hatcher means 70% humidity in the incubator on hatch day? The instructions say 50-60% humidity then up it on "lockdown" (will have to check instructions for exact % number).

Should I just follow the instructions that came with my incubator??

Thank you!

 

[sdm111]

Hey we all started somewhere, search dry incubation method. Low humidity for days 1-18 then high humidity ( 70% or so ) when u go on lockdown 19- hatch or day 18 whichever. And for the ones that may say "well the chick may stick to the shell with low humidity ) if your eggs are being turned enough that won't happen. It's better to incubate on the drier side than wetter side.

 

[sdm111]

And if it's a styrofoam incubator throw the directions away and definately go dry method

 

[sdm111]

And as far as your question about hatch rate I have purposely hatched up to 16 dayold eggs just to see if they will hatch and they did and the chicks were healthy and vigerous. So if I were u I would take the advise of the poster above and collect as many eggs as u can for each hatch. It gets old quick to have a bunch of different hatches with only a few chicks each. Especially when they get too big for small brooders and have to go somewhere. And if that does happen it has been easier for me to add a few bigger chicks to a bunch of littler chicks than the other way around. If u add a few small chicks to a bunch of big chicks the small will most likely get picked or killed

 

[RobinFarmGirl]

Thank you so much!!!!!!

Robin

 

[sdm111]

You're welcome and just to be clear low humidity ( 20-30% ) from start to lockdown ( day 18 ) then high ( 75 or so ) from lockdown to end of hatch. Good luck it'll get easier along the way. P.S I use digital meat thermometers from walmart. I drill a small hole just through the plastic on the front egg top high and push the thermometer through the styrofoam then take it out and put the tip in a pot of boiling water it should top out at 212 and not go any higher now u know your thermometer is accurate then put it back into the hole and leave it.

 

[RobinFarmGirl]

I've read the article "How To Incubate & Hatch Eggs Using The "Dry Incubation" Method" by Bill Worrell ( BYC article), Lots of info. My goodness there is so much info; I'm taking notes and trying to remember; it's like going back to school!! My head is swimming.

Thank you again!

 

[RobinFarmGirl]

Two little thermometers came with the incubator; are they not good? Is that why you have a meat thermometer? What about the humidity; do you use the gauge on the top of your incubator?

I'm sure I'll come up with more questions!!

Thanks,
Robin

 

[sdm111]

Both the one in the top and glass thermometer that came with mine were both off too much. And I use the ambient humidity that's all in my area of the world. With one plug out I initially had a digital hydrometer with the wire prob in the incubators but soon took it out cause with one plug out it kept it in the low 20's give or take so I ended up taking it out since it stayed steady and only use the meat thermometer. So short answer I use no water in incubators and 2-4 channels in hatcher (around 70% humidity ) depending on weather. I just do the humidity by "feel" now. Once u do it for a while it'll come second nature.

 

[WalnutHill]

Check your meat thermometer with freezing and boiling water, too. I relied on my smoker thermometer with two probes for my first two clutches of turkey eggs, they were several days overdue and still not fully developed. Turns out the meat thermometer read 3 degrees low on both probes, which is okay for meat but not so good for incubation.