Back Yard Farmer – Hatching Quail Egg Instructions

To achieve the best possible hatch rate, please follow these guidelines carefully

1. Resting the Eggs

  • Upon arrival, allow eggs to rest at room temperature for 12–24 hours before incubation.
  • Place them pointed end down during this time.
  • Do not wash or clean the eggs, as this removes the natural protective coating.

2. Egg Positioning (Important)

  • For incubation, place eggs pointed end down, blunt end up.
  • This ensures the developing chick can access the air cell correctly before hatching.

Alternative method (manual turning):

  • Eggs may be laid on their sides if turning by hand.
  • Turn gently and consistently at least twice daily.

3. Hand-Turning Tip

  • When turning by hand, alternate the direction each time (back and forth).
  • Avoid rotating eggs continuously in one direction only.
  • Simple method: mark one side “X” and the other “O”, then flip X → O → X → O each turn.
  • This keeps the embryo properly centred and developing evenly.

4. Incubation (Days 1–14)

  • Preheat your incubator before setting the eggs.
  • Temperature: 37.7°C
  • Humidity: 45–60%
  • Turn eggs at least twice daily (or use an automatic turner).

5. Lockdown & Hatching (Days 15–17)

  • At the end of Day 14, stop turning the eggs (“lockdown”).
  • Adjust incubator settings:
    • Temperature: 37.5°C
    • Humidity: 80–90%
  • Do not open the incubator during this period.
  • Chicks should begin hatching around Day 17

6. During Hatch

  • Avoid opening the incubator while chicks are actively hatching.
  • After the first chicks hatch, wait approximately 24 hours, then:
    • Remove only fully dry chicks
    • Close the incubator promptly to maintain humidity
  • Allow remaining eggs to complete hatching undisturbed

7. Brooder Setup

  • Preheat brooder to 36°C before introducing chicks.
  • Ensure chicks can move freely between warm and cooler areas.
  • Reduce temperature by approximately 1°C every 2 days.
  • Observe chick behaviour:
    • Too cold: chicks huddle tightly
    • Too hot: chicks spread out and pant

8. Feeding

  • Feed 28% protein BYF Quail Starter Feed from day one.
  • Provide feed ad lib (always available) for the first 3 weeks.
  • Ensure constant access to clean, fresh water (use shallow drinkers to prevent drowning)

Additional Notes

  • Consistency is key — avoid fluctuations in temperature and humidity.
  • Avoid unnecessary handling or opening of the incubator.
  • Hatch rates may vary due to transport and incubation conditions.

Revolutionising Quail Nutrition—The Natural Way – 5

At Back Yard Farmer, we believe that the best solutions often come from the garden, not a laboratory. We are thrilled to announce our new 5-Herb Botanical Blend, a premium upgrade to our quail feed that brings “clean-green” bio-security directly to your coop.

By blending Organic New Zealand grown Salvia ‘Amistad’, Rosemary, Mint, Lemon Verbena, and Bay Leaves, we’ve created a powerhouse formula that acts as a natural shield against pests while boosting bird vitality.

Why Now?

We’ve spent the last several seasons observing the challenges our New Zealand keepers face—from high humidity causing grain pests to the relentless pressure of mites and flies in our summer months. We didn’t want to just offer another chemical fix. We waited until we could perfect a ratio that is safe, highly effective, and stabilized with Salmon Oil and Lypoforte for maximum absorption. It’s the result of months of testing to ensure your quail get the very best of nature’s pharmacy.

A Functional Shield, Not a Filler

Our organic botanical blend fits right into the growing body of research on phytogenic feed additives. These plant-based supports improve digestion, immunity, and antioxidant levels without the need for antibiotics. By including these five specific organic herbs, we help your birds fight off mites, lice, and internal stress naturally.

The Fly-Zone Defender – Lemon Verbena

Headline: The Final Piece – Zesty Bio-Security with Lemon Verbena

We wrap up our “Super-Herb” series with the bright, aromatic power of Organic Lemon Verbena.

Why it’s the perfect finish:

  • Fly & Gnat Defence: Packed with citral, Lemon Verbena is a specialist at masking the scents that attract flies and gnats to the coop. By including it in the feed and dust bath, you’re creating an invisible aromatic barrier.
  • Stress Reduction: The calming scent and phytochemical profile help reduce environmental stress, keeping your layers calm and productive.

The Back Yard Farmer Difference: By bonding these five organic herbs to our feed with Salmon Oil and Lypoforte, we’ve created a dust-free, nutrient-dense, and bio-secure meal that represents the best of New Zealand farming.

Ready to upgrade your flock? Our new 5-Herb Botanical Blend is available now. Experience the natural difference in every egg!

Optimizing Hatchery Biosecurity: The Science Behind Our New Environmental Controls

To ensure the highest standards of avian health and chick vitality, we have upgraded our hatchery with an advanced, dual-action mechanical ventilation and air-filtration system. Poultry environments – particularly during the brooding phase – naturally generate high volumes of microscopic feather dander, dried droppings, and feed dust. Left unmanaged, these airborne particulates act as physical vectors, carrying and spreading opportunistic pathogens, mold spores, and fungi throughout the space. By introducing a centralized, high-efficiency “scrubber” system at table height, we actively intercept and trap these respirable dust particles right at the source, preventing them from settling or irritating the birds’ sensitive respiratory tracts. Simultaneously, our calibrated, variable-speed extraction system maintains optimal cross-flow ventilation. This continuous exchange of air prevents the dangerous accumulation of metabolic byproducts like carbon dioxide and ammonia gas – both of which can severely suppress chick immune systems and damage respiratory cilia. By systematically drawing fresh oxygen in and exhausting stale, humid air out, we dramatically lower the ambient bacterial load and moisture levels required for fungal growth. The result is a mathematically optimized microclimate that suppresses pathogen transmission, eliminates ammonia odors, and provides our quail with the pristine air quality essential for robust early development.

Revolutionising Quail Nutrition—The Natural Way – 4

At Back Yard Farmer, we believe that the best solutions often come from the garden, not a laboratory. We are thrilled to announce our new 5-Herb Botanical Blend, a premium upgrade to our quail feed that brings “clean-green” bio-security directly to your coop.

By blending Organic New Zealand grown Salvia ‘Amistad’, Rosemary, Mint, Lemon Verbena, and Bay Leaves, we’ve created a powerhouse formula that acts as a natural shield against pests while boosting bird vitality.

Why Now?

We’ve spent the last several seasons observing the challenges our New Zealand keepers face—from high humidity causing grain pests to the relentless pressure of mites and flies in our summer months. We didn’t want to just offer another chemical fix. We waited until we could perfect a ratio that is safe, highly effective, and stabilized with Salmon Oil and Lypoforte for maximum absorption. It’s the result of months of testing to ensure your quail get the very best of nature’s pharmacy.

A Functional Shield, Not a Filler

Our organic botanical blend fits right into the growing body of research on phytogenic feed additives. These plant-based supports improve digestion, immunity, and antioxidant levels without the need for antibiotics. By including these five specific organic herbs, we help your birds fight off mites, lice, and internal stress naturally.

The Grain Guardian – Bay Leaves

Headline: Protecting the Harvest with Organic Bay Leaves

Nothing is more frustrating than opening a bag of feed to find moths or weevils. This week, we highlight Organic Bay Leaves (Laurus nobilis), the “pantry guards” of our 5-herb mix.

The Bay Benefit:

  • Insect Deterrent: Bay leaves contain cineole and eugenol, natural compounds that discourage grain moths and weevils from infesting your feeders.
  • Antimicrobial Support: These leaves offer a mild, natural antimicrobial effect in the gut, supporting a healthy microbiome and helping birds resist internal stress.
  • Digestive Spark: Bay acts as a gentle digestive stimulant, ensuring your quail get the most out of every meal.

The Grand Finale next week: We wrap up our series with the zesty power of Lemon Verbena

Tagliatelle con salsa di ortiche / Stinging Nettle Tagliatelle

Ingredients (4 Primi Piatti)

  • 100 g Guanciale (or Pancetta), diced into small cubes
  • 3 cloves garlic, finely chopped
  • 1 fresh chilli (pepperoni), finely chopped (add to taste)
  • ½ glass good-quality dry white wine
  • 1 cup blanched stinging nettles, well drained and roughly chopped
  • 100 g freshly grated Parmigiano Reggiano
  • Salt
  • Freshly ground black pepper
  • 500 g fresh tagliatelle

Method

  1. Bring the pasta water to the boil.
    Fill a large pot with plenty of water, add a generous amount of salt and bring it to a rolling boil while preparing the sauce.
  2. Cook the guanciale.
    Place the diced guanciale in a heavy-bottomed frying pan large enough to hold the finished pasta. Fry over medium heat, stirring frequently, until the guanciale is golden brown and crispy. Remove the crispy guanciale with a slotted spoon and set aside, leaving the rendered fat in the pan.
  3. Prepare the flavour base.
    Add the garlic and chilli to the guanciale fat and cook gently until softened and fragrant, taking care not to brown the garlic. Pour in the white wine and simmer until almost all the liquid has evaporated.
  4. Add the stinging nettles.
    Stir the blanched, chopped stinging nettles into the pan and cook for about one minute, allowing them to absorb the flavours. Keep the mixture warm over very low heat.
  5. Cook the pasta.
    Add the fresh tagliatelle to the boiling water and cook until about 1 minute short of al dente. Before draining, reserve about one cup of the hot pasta cooking water.
  6. Combine everything.
    Return half of the crispy guanciale to the pan with the nettles and toss together. Add the drained pasta and gently toss over medium heat. Add a little of the reserved pasta water as required to keep the pasta moist and begin forming a silky sauce.
  7. Mantecare – the Italian finishing touch.
    Remove the pan from the heat and add half of the grated Parmigiano Reggiano. Toss vigorously, adding a little more pasta water if necessary, until the cheese melts and emulsifies with the pasta water to create a rich, creamy sauce.This traditional Italian technique is called mantecare—creating a beautifully creamy sauce without using cream.

To Serve

Divide the pasta among pre-heated serving plates.

Top with the remaining crispy guanciale, a generous sprinkle of the remaining Parmigiano Reggiano and a few twists of freshly ground black pepper.

Serve immediately.

Buon Appetito!

Enjoy with a generous glass of home-made red wine, good friends and plenty of conversation.