Hi everyone - I've been asleep. 3:45am here.
Re. the temps recommended in Storey's Guide.... With an incubator you need the temp to be around 99.2 or 99.5 at the middle of the egg. A still air incubator does not blow the heat around like a forced air meaning that the temp is not even throughout the incubator. There are layers of air, with the top layer being the hottest (hot air rises...). To get the temp to be round 99.5 in the mid egg area you need it to be higher in the air layers above the egg. That's why the recommendation is around 101.5 or 102. I know it seem high but that's the way it works for a still air. But that's also why you measure at the height of the top of the egg. It will be cooler where the action is, around the middle of the egg. Actually, a still air incubator mimics natural brooding in this way - the mother duck supplies heat from above and so it's hotter at the top than at the bottom. The normal body temp of a duck is around 104 to 106 degrees.
The other recommendation in Storey's Guide is to raise the temp over the hatch. I was surprised by that, because every other recommendation I'd read said to lower it, especially at the end. For a forced air bator (like I use) you definitely lower it at the end. But I can only imagine that it's different for still air. If Storey's Guide recommends it you can bet there's a good reason. But if it seems strange to you then just go with a constant temp of 102 measured 2 inches above the egg tray (resting the thermometer on something 2.5 inches high but not on an egg).
You probably know this but when you turn the eggs, turn them an odd number of times a day so that they are not always on the sane dude each night. Minimum of 3 times is recommended. Don't turn the same direction each time - turn to the right and the next time to the left and next to the right etc. On Day 25 lay the eggs on their sides and try to get the fat end a bit higher than the pointy end. That helps the ducklings come out the right way.