Good hay gone bad... or has it?

[buck22]

This is a mysterious caper that has left me scratching my head.

Back in early August, I got a batch of teff hay rounds in that the farmer was able to cut, dry and bale in a 6-day window in between monsoons – beautiful hay the day it arrived.

All the hay was from the same field on the same day. 8 rounds were net wrapped, 8 were string wrapped because he ran out of net. I forget the actual moisture meter read, but it was right on the edge of perfect for that hay - a hair wet.

The net wrapped rounds got progressively warmer, I cut one open and it was caking and dusting up (one even blew a hot vent). The string baled ones however seemed good, they didn’t get hot. So I told the farmer and he took the net ones back and I kept the string ones.

Couple weeks go by and I cut into one of the string wrapped rounds, and while not moldy, no dust, no heat, it smells SUPER FUNKY. Sour and strongly unpleasant, eye watering unpleasant.

I peel off about 50% of the bale hoping it will improve as I get down deeper, maybe just dealing with a bad lap… but it doesn’t. I dispose of the peeled off hay, and kick myself for not returning all the hay when I had the chance. Disgusted with myself for a gamble gone badly, I leave the bale core in the hay barn and figure I’ll deal with disposing of 7 1/2 round bales when I have more time to think about it.

The other day, now that we have nice cool weather, I decided to investigate the bad hay again. I start pulling at the core I’d left, intending to disassemble and compost it and … and it’s not half bad. The outer lap is dusty from 6 weeks of intense humidity, but once I peel that away, the hay that was protected inside actually seems kinda nice… but… it smells, oddly. Not bad, but strongly sweet, sickly sweet and not like hay, reminds me of pipe tobacco.

Curious, I offer a handful to the horses for an official review: the clever selective one turns up his nose, the clever piggy is skeptical but eats it, knucklehead devours it.

So, I don’t know what to make of this.

In my mind, I’d written off these bales and bought more, so I have plenty, which is good as this was a tough year and many are struggling to find good hay. But, of course, I don’t want to throw out edible hay - and I REALLY don’t want to have to deal with disposing 3 tons of hay. I can only assume that the other 7 bales will be similar.

It’s not moldy, it’s not dusty, it’s not hot or damp, and the rounds are round, not flat tires… but it’s not quite right either.

How do I determine if this hay is safe to feed or not?

Can hay cure over time? Like 2-3 months? Is the funky sweet smell part of the curing process?

Perplexing.

[Simkie]

It sounds like it may have carmelized. Google around and read up and see if that’s what you’re seeing. Most of what’s out there relates to cattle.

We had a thread about it awhile ago: https://www.chronofhorse.com/forum/forum/discussion-forums/off-course/278668-caramelized-alfalfa

[buck22]

ooooooh, I’ve never heard of this before… interesting… Thank you so much!

[Simkie]

It’s the “pipe tobacco” that kind of gives it away! I got a few test bales this summer that had gone that route, too. :yes: Is weird to open a bale and get that whiff, isn’t it?

[gumtree]

@Simkie

It’s the “pipe tobacco” that kind of gives it away! I got a few test bales this summer that had gone that route, too. :yes: Is weird to open a bale and get that whiff, isn’t it?

A very good way of putting it, describing.

[gumtree]

All things being equal and the hay wasn’t treated. Moisture probes don’t lie. IME anything over 16+ is most likely going to go bad. Esp large bales, round or square. Rounds have a slightly better chance of drying down OK because they aren’t packed at tight.

IMO anything that is baled within 2 weeks or so of baling should be checked with a moisture meter. Check, stick the bales in several places. IME anything baled at around 14% will raise to around 18-20% within days of baling, Starts to fall in a week or so. Settle into the 12-14% a couple of weeks later.

IMO any hay producer that takes it seriously will own a moisture probe. Checks the bales periodically while being made. Check again after being stacked. They should know exactly what they have in the barn before it even dries down. Buyers should expect the odd bad bale in a ton. Even under ideal baling conditions there can be a small section on the wet side of things. But there should not be a lot of bad bales in any given large load. I always guaranteed what I sold.

Looks are deceiving esp the day of or shortly there after of baling. Pretty much always looks great. That’s what sucks even more to a producer. I’m out of the hay making business as of last year. Perfect timing because this season was a nightmare for everyone. At least the mushroom growers bought anything that wasn’t suitable for horses. Even at a fraction of the price of horse quality brings. It was better than nothing. And they picked it up.

Not this year. The supply of mushroom hay way out strips their demand and they use a LOT of it. The price per ton for producers has dropped and they stopped buying it from anyone that called. Because so much of what is usually baled for horse and livestock was next impossible to bale. I have a 15 acre horse property for sale that I planted beautiful mix of horse grasses on last year. Still have my hay equipment and there was a really good haying window a few weeks ago. I should have cut and baled it. I could be selling it for more than what 50 baled acres usually sells for.

[Simkie]

@gumtree

Not this year. The supply of mushroom hay way out strips their demand and they use a LOT of it. The price per ton producers has dropped and they stopped buying it from anyone that called. Because so much of what is usually baled for horse and livestock was next impossible to bale. I have a 15 acre horse property for sale that I planted beautiful mix of horse grasses on last year. Still have my hay equipment and there was a really good haying window a few weeks ago. I should have cut and baled it. I could be selling it for more than what 50 baled acres usually sells for.

Gawd, no doubt. This was such an awful year for hay around here. I couldn’t be happier to have the loft filled with probably waaaay more than I need of really good hay. Can’t imagine what the winter is going to be like for the people who only buy a ton or two at a time…

[buck22]

Yep, definitely caramelized hay. Very interesting, never heard the term before.

Yep, this hay producer probed it, even texted me a snap of his baler moisture reader while baling “my” field, and then probed it when he dropped it off. It’s his style to bale right on the edge of being too wet, he knows horse people like green hay, and most of the time his bet pays off and the hay cures up just fine. Every once in a while there’s a bad one, and he’s quick to take it back. But this year, the weather was just too intense and everything on the edge went bad.

I hear the wild mushroom pickers had a field day this year too. Good year for 'shrooms all around. Bad year for hay.

Glad I doubled up my hay buying when I had the chance and have more than enough, its going to be a rough winter for those who don’t buy in advance.

I’m curious about everything I’m reading about caramelized hay, the protein binding and mycotoxins, etc. I think I’m going to pony up the $90 or so and get it tested, just for poop n’ giggles.

Thanks so much! Learn something new all the time!

[Simkie]

@buck22

I’m curious about everything I’m reading about caramelized hay, the protein binding and mycotoxins, etc. I think I’m going to pony up the $90 or so and get it tested, just for poop n’ giggles.

Oooooooooh! Post the results? Please? Would just LOVE to see! :yes: