Last week I wrote about proper hay storage to maintain feeding quality. This week I would like to talk about a more pressing hay storage concern - hay barn fires. We have not had the best weather to make dry hay. The persistent rains and high humidity have made it difficult to get dry hay made right. It has been a challenge to allow enough time for hay to dry down to a safe level and get it baled before the next rain shower moves through. And since much of this hay may be a little wet, the risk of a hay barn fire jumps dramatically.
The recommendation is that hay, which will be stacked and stored in a barn, be allowed to dry down to less than 20 percent moisture. Ideally, it will be closer to 15 percent when the baler enters the field. As moisture increases in the bales, and they are tightly stacked in the barn, there can be pockets where oxygen is reduced enough to encourage microbial activity in the bales, which generates heat. This heat can continue to build until it causes the hay to ignite.
Check temperature of haystack often when temps heat up
Most barn fires occur within 6 weeks after baling. During this time, producers should be monitoring the temperature of their haystacks to know if it is reaching a critical temperature. Long probe thermometers are best to check stack temperatures, but you can also build handmade tools to perform your checks. You can use a ¾ inch pipe with the end closed to a point. Drill 3/16-inch diameter holes in the bottom 4 inches. A small thermometer can then be lowered into the pipe, on a string, and left for 10 minutes to measure the temperature. You should be checking all your freshly baled and stacked hay daily, regardless of moisture content when baled, at multiple locations within the stack. If you knowingly baled at a questionable moisture, you should consider checking temperatures twice each day to ensure you have the opportunity to mitigate a larger concern.
Temperatures of 120 to 130 degrees can result in mold growth and quality losses. Once temperatures reach 150 degrees, you will want to remove the hay from the barn and spread it out to cool and dry. At 175 degrees you have reached a temperature where fires can start and you will want to alert the local fire department to the possibility of a fire. If you find the temperature is at 190 degrees or higher, do not attempt to move the hay until the fire department is on scene. Moving the bales will expose them to oxygen, which will almost immediately ignite and start a fire.
Forage testing throughout July at OSU Extension
Given the added challenges farmers have experienced this spring to harvest forages at the ideal time, OSU Extension is offering a reduced cost forage testing program. You can drop wet or dry samples off at the Extension office during the month of July. We will begin running the tests on August 7th and return your results the week of August 18th. The first sample will be $15 and additional samples can be submitted for $20 each. Sample information forms can be completed at drop off or you can find them on the beef team website at beef.osu.edu. All samples will be analyzed using Near Infrared (NIR) and you will receive values for dry matter content, total digestible nutrients, crude protein, ADF, NDF, Ash, fat, C, P, and K.
The Wayne-Ashland Dairy Service Unit will host their annual Dairy Summit and Twilight Tour on July 15th. This year’s host is the Sarah Douglas family at Zido Valley Dairy and the main event sponsors are Lowe & Young Equipment, Slicker Farms, and Avodah Contractors. The Dairy Summit will begin at 3:00 PM. Glen Arnold will be discussing his research on the application of dairy manure and Dr. Ryan Haden will discuss the impact of perennial forages and manure application on soil health. There will also be updates from ODA Director Brian Baldridge, new OSU Extension ANR Program Leader Chris Zoller, and ODPA President Scott Higgins. The Twilight Tour will run from 6 to 9 PM. There will be a variety of food trucks available for dinner options. Meals are $10 per person. Attendees can view the tradeshow and tour the dairy facility for free.
Finally, we are planning a Cow Feeding Clinic for August 8th at the OSU Wooster Campus shop. The all-day program will discuss factors affecting feed quality, feed mixer management for delivery of quality feed, evaluating your feeding program, and developing feed mixing protocols. The event is free, and lunch will be provided. If you are interested in any of these programs, you can check out the events calendar on our website at wayne.osu.edu. As always, I wish you a safe and prosperous summer season. If you have any questions or would like more information about one of our programs, you can contact me at the OSU Extension office – Wayne County at 330-264-8722.
John Yost is an extension educator IV, Agriculture and Natural Resources, at OSU Extension-Wayne County.
This article was previously published in The Daily Record.