Homers Homestead - The Back Garden Poultry Hatcher: The Next Hatch

So after the failure of the Silver laced Wyandottes, I have decided to try again. It didn't take long, in fact I think I was plotting my next batch before the Wyandotte batch had come to an end. This time I have a mix of breeds and I have doubled the number of eggs in the incubator. Hope the wife is not reading this!

The incubator was set up on 6th February in the morning. I will be leaving it for 24 hours before setting the eggs. This time I am trying the dry incubation method. Something that Norfolk Bantams on twitter (@norfolkbantams) and several other people have suggested as a good method.

I have to be honest I had never heard of the method and assumed that every hatch needed water.

From what I have been told, this is how it works.
Incubation from day 1 to day 18 there is no water in the incubator. Humidity levels in the UK are apparently high enough that water is rarely needed.
It will be interesting to see the results. At day 18, you add some water to increase the humidity.

Recommended relative humidity (RH) levels for chicken eggs in the incubator vary but it appears sensible to run with 30-40%. During the hatching stage, 18th day onward, it should be around 60- 70%.
The humidity in my house is currently 45%, so very close to the required level. When the temperature increases in the incubator this RH will drop in theory. My incubator was continually gathering water droplets on my last hatch that failed which suggested humidity was too high. So I am feeling confident that this hatch will be more successful.
My newly purchased humidity gauge from the local reptile shop will hopefully help. At £5.99 I think it is a bit of a bargain and will assist a great deal.

After 3 hours the incubator is showing 49% humidity without water. Amazing I think, but then with all the rain we have had in Wales recently I should not be surprised.

What am I attempting to hatch?
A really great selection and very exciting. I have another 6 Silver Lace Wyandotte eggs and thanks to Andrew at Slate House Farm (www.slatehousefarm.co.uk) I have the following :

Two Salmon Faverolle, Two Croad Langsham, One Ownbeard and one Cream Legbar.