I'm sorry, guys, but I have to set my eggs tomorrow.
The challenge:
18 assorted bantam chickens, with three eggs randomly selected (the last in each row in an 18 egg carton), ID tagged, weighed and air cell marked.
12 ISA Brown eggs, with 3 eggs randomly selected (every fourth egg in a 12 egg carton), ID tagged, weighed and air cell marked.
16 Narragansett and Narr x BBB eggs, one at 152g and one at 104g
21 Easter egger (mostly olive) collected dating back to 4/20 so the oldest will be 24 days old when set. These have been in a turner since collected, stored at cool room temperature.
I bought a Brinsea spot check today and will set the incubator for 99.5 internal egg temp. I am just about done calibrating the redwood Leahy. That is an incredibly stable incubator!
I still have lots of tray space and am fighting not to just go out and buy eggs to fill it up.
The challenge:
18 assorted bantam chickens, with three eggs randomly selected (the last in each row in an 18 egg carton), ID tagged, weighed and air cell marked.
12 ISA Brown eggs, with 3 eggs randomly selected (every fourth egg in a 12 egg carton), ID tagged, weighed and air cell marked.
16 Narragansett and Narr x BBB eggs, one at 152g and one at 104g
21 Easter egger (mostly olive) collected dating back to 4/20 so the oldest will be 24 days old when set. These have been in a turner since collected, stored at cool room temperature.
I bought a Brinsea spot check today and will set the incubator for 99.5 internal egg temp. I am just about done calibrating the redwood Leahy. That is an incredibly stable incubator!
I still have lots of tray space and am fighting not to just go out and buy eggs to fill it up.
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