Be sure to check hay moisture before baling
By Wade Parker County Extension Coordinator

Now that we have finally received rain the last several weeks, it appears that we are going to make some hay. As people start cutting and baling their hay, I have fielded several questions on the appropriate moisture for baling. It is very tempting to get into a mad rush to get that hay out of the field before the next pop-up shower arrives. However, one must be careful not to bale their hay at a moisture level that is too high. To keep hay stable (minimal heating and mold growth), forage should ideally be at 15 percent moisture or less when making round bales and 18 percent or less for square bales. I do realize that it can be hard to achieve when showers and high humidity are prevalent.

How do I check the moisture? Farmers can purchase hand-held moisture meters to measure the current moisture of a bale. These devices usually have a thermometer to measure the internal temperature too. This is the quickest and most practical means of testing moisture.

The most accurate means of measuring moisture is to dry the forage down using a microwave and a small scale, which can be found at the following website. http:// commodities.caes.uga.edu/ fieldcrops/Forages/pubs/ microwavemoisturetes

Fortunately, as time passes, the moisture level of the hay will drop. With time, the hay and the organisms feeding on it will respire (give off water) for two weeks or more after baling. The heat that is evolved during this respiration process usually drives off the moisture evolved, causing the moisture level to fall. Even at the target moisture for hay (ex: 15 percent for round bales), bales will go through a "sweat." During this sweat, some moisture will be driven off, dropping the moisture to a stable level (12 percent). This is why I recommend storing all round bale hay outside for the first two weeks after baling. This allows it to drive off some additional moisture before being confined in the barn. Of course, I do recommend it be put into a barn or in some way protected from the elements after that initial two weeks so that weathering losses are minimized.

The consequences of baling hay at higher moisture than the ideal will be heat damage and/ or spoilage. If neither of these is severe, it will still be safe to feed. Of course, if the heat buildup is high enough, a spontaneous fire can erupt. To prevent this from happening, keep the bales stored outside temporarily.

If a hay thermometer is available, monitor the hay's temperature. If it gets above 140, you will get protein breakdown and sugar caramelization. If heat damage is substantial, the heat damaged protein will become so indigestible that the animal becomes protein deficient. However, heat damaged hay is often readily consumed by the animal since the caramelized forage is highly palatable. If it gets above 180, it may be in danger of spontaneous combustion. If it reaches 200, better call the fire department!

If a thermometer is not available, a piece of rebar or steel rod can be driven into the center of 3 or 4 bales. If it is too hot to hold onto for very long, it is likely above 140 or so. Temperatures will stabilize 2-3 weeks after baling.

Growing hay is not the easiest commodity to grow. Farmers have high fuel and fertilizer costs to contend with. Unfortunately, one or two heavy rains can ruin a good crop of hay. As you get ready to cut hay, pay close attention to the weather. I do not recommend cutting hay if they are forecasting more than a 20 percent of rain for the next several days.

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