Agreed. Personally, I don't think of "Utah" as being so high. Colorado, yes. Its known for its elevations, but I'm geographically challenged! That was a class I slept through in school LOL
"Occasional" Figured you would catch that!...
Much of the West is on a huge plateau- Nevada, Utah, New Mexico, Colorado, etc. Colorado has the Rockies that go over 14,000 ft, but at the base of the mountains you are already at 5,000 or above. (PS: Albuquerque is actually higher than Denver - go figure!)
I live at about 5k feet elevation. To me that's not "high" since I was raised at 7k, but I guess it might be high to the eggs. I'm incubating eggs from Illinois so I'm sure there is a 2500ft difference. I honestly don't bake so I have no idea.
I know it's a "thing" here with baking. What should I do different. Searching.....
I'm about the same elevation, but I don't feel high since I'm down by the river and I look up to Sandia Peak which is over 10,000 ft.
Reading the altitude thread has made me realize I probably don't have enough oxygen going to the eggs especially during lockdown. I don't have any air holes in my incubator at all so lockdown is 4 days without any new oxygen. I will add a few small holes about 1/2 inch. My heating element won't have a problem with that at all.
The bad news is it looks like the eggs I'm incubating came from an elevation of about 600ft.
Both of my batches came from around 500 feet too, so I incubated with the vent wide open and opened the bator once a day to exchange the air. Glad my humidity pump was up to the task since we had super low humidity last month!
Interesting. But you had several successfully hatch! Do you now think that where they came from had more effect? Your own eggs hatched better than the ones you bought, right? Sorry, my memory is clogged with too many hatches lol
and even if you don't bake, if you know its a "thing"... at least you know that. I'm sure my husband doesn't even know a box has different directions! He can make some mean fried potatoes, but I'll take care of the cakes, cookies, and brownies, thank you...
LOL, My DH probably doesn't even know about high-altitude adjustments in baking!
The only eggs I have had hatch at 50% success were local eggs. And I still think I need to be increasing humidity as it helps with oxygen transfer into the egg.
From the high altitude thread.
The humidity should be maintained at approximately 65% for the incubation period and then raised to 70 - 75% during hatch for eggs from SEA LEVEL to EL4000.
The eggs I have now are from sea level. I may also need to add Soda Lime to get rid of extra CO2 and I definitely need to add air holes.
I didn't do the soda lime, hoping it's more important for those even higher in elevation. Will be more conscious of my eggs originating altitude from now on though.
I read the whole altitude thread and I have decided not to get Soda Lime involved yet. Increased humidity and a few air holes to start with.
I was planning on going by air cell size, but they were all over the place. The ones with huge air cells didn't hatch, but I had some with cells that looked too small, and they hatched better. (Of the ones that made it to lockdown.) They were the Ameraucana eggs.
Sounds like a good plan. I like being "high"
