{"id":1242,"date":"2026-07-30T02:59:52","date_gmt":"2026-07-30T02:59:52","guid":{"rendered":"https:\/\/foragebaler.com\/?p=1242"},"modified":"2026-07-30T02:59:52","modified_gmt":"2026-07-30T02:59:52","slug":"timothy-hay-baling-guide","status":"publish","type":"post","link":"https:\/\/foragebaler.com\/nl\/timothy-hay-baling-guide\/","title":{"rendered":"Handleiding voor het persen van Timothy-hooi"},"content":{"rendered":"
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Crop Guide \u00b7 Northern US \u00b7 Canada \u00b7 Pacific Northwest<\/p>\n

Handleiding voor het persen van Timothy-hooi<\/h1>\n

Timothy is the premium horse hay of the northern and Pacific Northwest states \u2014 more than any other cool-season grass, it commands its price premium from a combination of soft seed heads at the correct cutting stage, a characteristic sweet smell, and the right moisture and color in the bale. Getting all three right requires understanding the specific behavior of timothy at different growth stages and managing the longer curing window that cool northern summers produce.<\/p>\n

Covers: growth stages and cutting timing \u00b7 moisture targets \u00b7 northern curing timelines \u00b7 rake settings \u00b7 density by market \u00b7 quality factors \u00b7 equipment recommendations<\/p>\n

Bekijk ons \u200b\u200bassortiment vierkante balenpersen<\/a>
\nTechnische ondersteuning ontvangen<\/a><\/div>\n<\/div>\n<\/div>\n

Timothy Characteristics That Affect Baling Management<\/h2>\n

Timothy (Phleum pratense) is a cool-season bunchgrass that grows best in the northern US, Canada and Pacific Northwest \u2014 regions where summer daytime temperatures rarely exceed 28\u00b0C and overnight lows consistently fall below 15\u00b0C. These conditions produce the characteristic slow, steady curing timeline that distinguishes timothy baling from bermudagrass management in the Southeast.<\/p>\n

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Medium stem structure<\/div>\n

Timothy stems are thicker than bermudagrass but finer than alfalfa \u2014 placing it in the middle range for pickup tine behavior and compression characteristics. The stems are hollow above the node, which contributes to both the faster surface drying and the slightly slower core drying than compact alfalfa stems.<\/p>\n<\/div>\n

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Boot-stage seed head value<\/div>\n

The closed seed head of boot-stage timothy \u2014 the characteristic cylinder shape that identifies premium horse hay \u2014 differentiates it visually and palatably from post-bloom hay. The closed head contains fructan carbohydrates that give fresh timothy its characteristic sweetness. This stage lasts only 5\u201310 days per cutting before the seed head emerges and begins to mature.<\/p>\n<\/div>\n

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Overnight re-wetting in northern climates<\/div>\n

Northern growing regions produce dew that is typically heavier and more persistent than Southeast dew \u2014 cool overnight temperatures mean morning dew often persists until 09:00\u201310:00. This extends the effective curing time and requires planning cuts for mid-week so the baling window falls 72\u201396 hours later on a weekday afternoon.<\/p>\n<\/div>\n

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Multiple cutting potential<\/div>\n

Northern US and Canadian timothy typically yields 2\u20133 cuttings per season. First cut (May\u2013June) is the highest-yield and typically the highest-value for horse markets when cut at boot stage. Second cut (July\u2013August) produces at boot stage again and is often softer-stemmed than first cut. A third cut in September is possible in warmer northern regions.<\/p>\n<\/div>\n<\/div>\n

Growth Stage and Cutting Timing<\/h2>\n

The correct cutting stage for timothy depends entirely on your target market:<\/p>\n

\"9YF-2200<\/p>\n

\n\n\n\n\n\n\n\n\n\n
Growth Stage<\/th>\nVisual Indicator<\/th>\nBest Market<\/th>\nQuality Notes<\/th>\n<\/tr>\n<\/thead>\n
Pre-boot<\/td>\nStem and leaves only, no head visible<\/td>\nPremium rabbit \/ show horse<\/td>\nHighest protein, lowest fiber, lowest yield. Very soft, very palatable.<\/td>\n<\/tr>\n
Early boot<\/td>\nHead just visible as bulge at top of sheath, not yet emerged<\/td>\nPremium horse hay<\/td>\nBest balance of yield and quality. Sweet smell in the bale. Closed head appealing to horse buyers.<\/td>\n<\/tr>\n
Late boot \/ early heading<\/td>\nSeed head just emerging from sheath tip<\/td>\nStandard horse hay \/ dairy<\/td>\nHigher yield, good palatability. Beginning of quality reduction. Still commands a reasonable horse hay premium.<\/td>\n<\/tr>\n
Full heading<\/td>\nSeed head fully out, anthers visible<\/td>\nDairy \/ cattle<\/td>\nMaximum yield, reduced protein. Open seed head appearance. Less palatable to horses.<\/td>\n<\/tr>\n
Post-bloom<\/td>\nSeed head shedding, stem hardening<\/td>\nCattle roughage<\/td>\nHighest fiber, lowest protein. Not suitable for horse premium market.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

Optimal Moisture and Curing Timeline<\/h2>\n
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Te droog \u2014 Beneden 13%<\/div>\n

Seed heads shatter at tine contact. Significant leaf and seed head loss. Bale has greenish-gray color and dusty texture. Sweetness lost. Cannot recover premium market price.<\/p>\n<\/div>\n

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Optimal \u2014 14\u201318%<\/div>\n

Leaves pliable, seed heads intact. Green colour retained. Bale smells sweet at opening. Appropriate for horse market. 15\u201317% is the ideal centre of this range for premium horse hay.<\/p>\n<\/div>\n

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Too Wet \u2014 Above 20%<\/div>\n

Bale will heat. Color changes to tan or brown. Mold risk in damp storage. Timothy at 20\u201324% moisture can reach internal temperatures of 60\u00b0C+ \u2014 at this point the sweet-smelling fructans that give timothy its premium character are irreversibly destroyed.<\/p>\n<\/div>\n<\/div>\n

Northern US and Canadian Curing Timeline<\/h3>\n
\n\n\n\n\n\n\n\n\n\n\n
Day \/ Time<\/th>\nActivity<\/th>\nTarget Condition<\/th>\n<\/tr>\n<\/thead>\n
Day 1 \u2014 Morning<\/td>\nCut and condition. Full-width swath. Conditioner rolls at light-to-medium setting.<\/td>\nFreshly cut boot-stage stand. Conditioner crimps stems without excessive shattering.<\/td>\n<\/tr>\n
Day 1 \u2014 Afternoon<\/td>\nNo action. Allow solar drying through the first afternoon.<\/td>\nSurface moisture falling from 80% toward 50%.<\/td>\n<\/tr>\n
Day 2 \u2014 Morning (07:00\u201309:00)<\/td>\nTed if field conditions allow \u2014 only if overnight dew was light.<\/td>\nSurface moisture 40\u201355%. Leaves pliable, not brittle. Core still 30\u201340%.<\/td>\n<\/tr>\n
Day 2 \u2014 Afternoon (12:00\u201315:00)<\/td>\nRake into windrows. Do not rake if surface moisture is below 25%.<\/td>\nSurface moisture 25\u201340%. Seed heads still pliable. Core 20\u201328%.<\/td>\n<\/tr>\n
Day 3 \u2014 Afternoon (13:00\u201317:00)<\/td>\nProbe and bale if core reads 14\u201318%.<\/td>\nCore moisture 14\u201318%. Stems flexible, seed head intact. Baler window open.<\/td>\n<\/tr>\n
Day 4 \u2014 Afternoon (if Day 3 was too wet)<\/td>\nSecond opportunity. Watch for over-drying in hot periods.<\/td>\nCore 13\u201316%. Stop baling when surface leaves begin to feel brittle.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

Rake Settings and Windrow Preparation for Timothy<\/h2>\n

Timothy stems are more robust than bermudagrass fine stems and can tolerate raking at a slightly higher surface moisture and a wider windrow width. Rake to 75\u201390% of the baler pickup width \u2014 wider than the bermudagrass recommendation because the coarser stems maintain windrow structure without compacting into a dense mat.<\/p>\n

Rake timing: in cool northern conditions, rake on Day 2 afternoon when surface moisture is in the 25\u201340% range. At this moisture, timothy stems and leaves remain flexible enough to rake without seed head or leaf shatter. Raking too dry (below 20% surface) in timothy causes significant seed head shatter \u2014 the cylindrical heads break at the stem connection under tine impact and fall to the ground as leaf litter. Visible seed head material on the field surface after raking indicates excessive dryness at raking.<\/p>\n

For wheel rake operation: set rake speed at 6\u20138 km\/h maximum. Set tine height to 20\u201325mm clearance from field surface. Unlike bermudagrass where closer-to-ground raking is needed to capture fine-stem material, timothy stands upright after cutting and can be captured effectively at a slightly higher tine position \u2014 which reduces soil pickup and ash content in the bale.<\/p>\n

Bale Density Targets by Market<\/h2>\n

\"9YF<\/p>\n

\n\n\n\n\n\n\n\n\n
Markt<\/th>\nStreefgewicht<\/th>\nQuality Priority<\/th>\n<\/tr>\n<\/thead>\n
Premium horse hay (equine specialty)<\/td>\n18\u201322kg<\/td>\nGreen colour, intact seed heads, sweet smell, low dust. Boot stage only.<\/td>\n<\/tr>\n
Rabbit hay (feed store \/ pet market)<\/td>\n14\u201318kg<\/td>\nSofter bales preferred. Pre-boot or early boot stage only. No mold tolerance at all.<\/td>\n<\/tr>\n
Dairy (mixed timothy-legume)<\/td>\n22\u201328 kg<\/td>\nCrude protein above 12%, low ash, consistency of weight. Heading stage acceptable.<\/td>\n<\/tr>\n
Cattle roughage (late-season cuts)<\/td>\n22\u201330kg<\/td>\nMaximum density for handling efficiency. Post-bloom acceptable. Focus on freedom from mold.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

Quality Factors That Determine Timothy Hay Price<\/h2>\n
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Green Colour Retention<\/div>\n
The most visible quality indicator for horse buyers. Green bales command $2\u2013$5 per bale premium over tan or yellow bales in most horse hay markets. Green colour is preserved by: correct baling moisture (14\u201318%); avoiding sun bleaching from extended windrow exposure; and correct storage in dark, dry conditions. A bale that was green when stored but has faded to tan on the outer face after months of light exposure is normal \u2014 the interior should remain greener, which experienced horse buyers know to check.<\/div>\n<\/div>\n
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Seed Head Stage and Integrity<\/div>\n
Boot-stage closed heads visible throughout the bale cross-section are the defining visual characteristic of premium horse hay. Open or shattered heads indicate either late cutting (past boot stage) or over-dry baling conditions. A simple buyer test: pull a handful of hay from the bale interior and look at the seed heads. Closed cylinder shapes = boot stage, correctly baled. Open, pollen-shed heads = post-boot, lower value. Absent heads = over-dry baling with shatter.<\/div>\n<\/div>\n
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Sweet Smell<\/div>\n
The characteristic sweet, slightly vanilla-like smell of fresh timothy comes from fructan carbohydrates \u2014 water-soluble sugars stored in the stem at boot stage. This smell is present when the crop is cut correctly at boot stage and baled at 15\u201317% moisture without heating. It is absent from over-heated bales, over-dried bales and late-cut post-bloom bales. Experienced horse buyers open a bale and smell it \u2014 premium price is confirmed before visual inspection is complete. Correct cutting stage and baling moisture are the two factors under producer control that determine whether the sweet smell is present.<\/div>\n<\/div>\n
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Low Dust<\/div>\n
Dusty timothy hay is a significant horse buyer rejection trigger \u2014 dust causes respiratory issues in horses stabled in barns. Dust in timothy bales comes from two sources: over-dry baling below 13% moisture (fine chaff dust from shattering); and soil contamination from tines contacting the ground during pickup. Prevention: correct baling moisture and correct pickup height. Test: shake a handful of hay vigorously over a white cloth. Minimal dust on the cloth = acceptable. Visible dust cloud on shaking = dusty bale, horse market rejection.<\/div>\n<\/div>\n<\/div>\n

Equipment Recommendations for Timothy<\/h2>\n

\"small<\/p>\n

For timothy hay production targeting horse and rabbit markets: the 9YF-2200 with standard spring-tooth pickup<\/strong> is the correct choice. The spring-tooth tine configuration provides a gentler pickup action than the hammer-claw on shredder models \u2014 important for dry boot-stage timothy where the seed head can shatter under aggressive tine impact. The spring-tooth tine bends on contact with obstructions rather than breaking them, which also reduces the field debris ingestion risk on typical northern hay fields that may contain small stones.<\/p>\n

The shredder models (9YF-2200S, 9YFS-2.2) are not the primary recommendation for premium timothy horse hay because the pre-shredder action can damage seed heads and produce more dust from the additional mechanical processing of dry timothy stems. These models are appropriate for timothy mixed with coarser materials (silage aftermath, cotton stalk) where the shredder benefit outweighs the seed head impact.<\/p>\n

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PTO and Drive for Northern Conditions<\/h3>\n
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\n\"agricultural
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PTO shaft specifications for 9YF models: Specificaties van landbouwversnellingsbakken en aftakas<\/a><\/p>\n<\/div>\n

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Northern hay operations typically have fewer total baling hours per season than southern operations, but those hours must be concentrated in narrow weather windows when conditions are right. Reliable PTO drive is critical during these windows. Full CV joint specifications: Maattabel voor aftakas-aandrijfassen en homokinetische koppelingen<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

\"small<\/p>\n

Frequently Asked Questions \u2014 Timothy Hay Baling<\/h2>\n
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\nHow do I know exactly when timothy is at boot stage without testing?+<\/span><\/summary>\n
Pull a stem from the stand at ground level. Run two fingers up the stem to the top. At boot stage, you will feel the seed head as a cylindrical bulge inside the top sheath, but it will not have emerged through the tip of the sheath. At this point: cut. The boot stage window in a single timothy stand is typically 5\u201310 days \u2014 begin monitoring the field daily once the tallest stems reach 50cm height and you can feel the bulge approaching the sheath tip. Cut when the bulge is present but not yet breaking through the top. In large fields, some areas may be 2\u20134 days ahead of others \u2014 start at the most advanced sections and work toward the less-advanced sections over the cutting window.<\/div>\n<\/details>\n
\nMy timothy bales smell musty after 2 weeks in the barn. What caused this?+<\/span><\/summary>\n
Musty smell in timothy bales develops from microbial activity initiated when baling moisture was too high. For musty smell to develop in 2 weeks, baling moisture was likely above 18\u201320%. The initial heat of a timothy bale at 18\u201320% moisture may not be noticeable in the first few days \u2014 timothy bales can reach 45\u00b0C internal temperature without feeling hot to the touch from outside the bale. By day 14, the fungal and bacterial activity that began in the high-moisture interior has produced enough metabolites to create a detectable musty odor. Prevention requires probe moisture testing at the windrow core \u2014 not just surface feel \u2014 before baling. A wet-feeling windrow surface can mask a still-too-wet core in northern conditions where overnight dew re-wets the surface. If musty bales are already in the barn: move them to the outer stack edges where airflow can slow further deterioration. Do not stack musty bales more than 3 layers high and do not mix with premium horse hay bales in the same stack.<\/div>\n<\/details>\n
\nCan I cut timothy at heading stage to get higher yield and still sell it as horse hay?+<\/span><\/summary>\n
Late-boot to early-heading timothy can still be sold as horse hay \u2014 experienced horse buyers with cost-conscious clients will purchase it at a moderate discount to boot-stage hay. However, full-heading timothy (anthers visible, pollen shedding) is typically not accepted at horse hay premium prices by quality-conscious horse buyers. The yield advantage of cutting at heading versus boot stage is approximately 15\u201325% more dry matter per hectare \u2014 significant for operations where tonnage is the primary revenue driver. The value trade-off: if premium horse hay prices in your market are $15\u2013$18 per bale for boot stage and $10\u2013$13 per bale for heading stage, the 25% yield increase at heading stage needs to produce enough additional bales to compensate for the $5\/bale price reduction. This calculation is specific to each operation and market and should be done with your actual price data before deciding on a consistent cutting-stage policy.<\/div>\n<\/details>\n
\nHow many days does a 20kg timothy bale last for one horse?+<\/span><\/summary>\n
An average 500kg horse at maintenance requires approximately 8\u201312kg of hay per day at ad libitum feeding \u2014 or 1.8\u20132.5% of body weight. A 20kg bale at 85% dry matter contains 17kg of dry matter. At a typical horse daily intake of 9\u201310kg dry matter, one bale lasts approximately 1.5\u20132 days. For a 600kg performance horse at higher feeding levels, the same bale lasts 1\u20131.5 days. For a 400kg small breed or easy keeper at restricted feeding, a 20kg bale can last 2.5\u20133.5 days. These figures are useful for buyer counselling and for calculating how many bales per season a buyer should purchase. A horse owner with 3 horses typically needs 150\u2013200 bales per season for 180 days of hay feeding \u2014 knowing this helps you plan your committed customer production volume.<\/div>\n<\/details>\n
\nWhat is the correct conditioner setting for timothy at boot stage?+<\/span><\/summary>\n
Boot-stage timothy should be conditioned at a lighter setting than full-heading or post-bloom timothy. A heavy roll gap that crushes stems aggressively at boot stage can also damage the still-enclosed seed heads \u2014 flattening them from the cylindrical shape that is the premium visual characteristic of boot-stage horse hay. The correct approach: set conditioner rolls at the narrowest gap that provides visible stem crimping without flattening the seed head sheath. This is typically 2\u20133mm wider than the setting used for post-bloom timothy or alfalfa. The crimping remains effective for drying because boot-stage stems are still young and moist \u2014 they do not require the same aggressive conditioning that older post-bloom stems need to dry at a reasonable rate. Test a handful after the first pass: stems should show obvious crimp marks when bent but the seed head sheath should remain largely cylindrical and undamaged.<\/div>\n<\/details>\n
\nDoes the second cutting of timothy equal the first cutting in quality?+<\/span><\/summary>\n
Second cutting timothy at boot stage is typically softer-stemmed than first cutting because the regrowth produces finer stems from the existing root system rather than from seed. This makes second cutting often more palatable per unit weight than first cutting \u2014 horse buyers frequently prefer second-cut timothy for this reason. The seed head density in second cutting is often lower than first cutting because regrowth produces fewer headed tillers per square metre. In yield terms, second cutting is typically 20\u201335% less than first cutting per hectare, and in some years the summer drought stress in northern growing regions reduces second cutting yield more significantly. For quality: second cutting at boot stage equals or exceeds first cutting in palatability. For yield and total season revenue, first cutting contributes 50\u201360% of the season total even in areas with reliable second cutting conditions.<\/div>\n<\/details>\n
\nWhat is the maximum moisture for storing timothy bales in an unventilated barn?+<\/span><\/summary>\n
For unventilated (sealed) barn storage: maximum safe baling moisture is 16% for timothy bales. At 16%, a correctly baled timothy bale produces only minimal heat during initial curing in storage \u2014 typically reaching 30\u201335\u00b0C internal temperature before stabilising. Above 18% in an unventilated barn: heat accumulation in stacked bales is not dissipated, the bales in the interior of the stack can reach damaging temperatures, and the sweet fructan compounds break down. For ventilated barn storage (open eaves, gapped siding) or open-sided shed storage: the maximum safe moisture is 18% for stacked bales because airflow helps dissipate initial curing heat. If baling conditions force you above 18% in either storage type: apply hay preservative at the manufacturer rate, store in a single layer for 72 hours before stacking, and plan to inspect the stack temperature during the first 10 days by reaching into the interior of the stack and feeling for excessive heat (a bale interior above 55\u00b0C is too hot \u2014 spread the stack immediately).<\/div>\n<\/details>\n
\nCan I bale pure timothy or does it need to be mixed with a legume?+<\/span><\/summary>\n
Pure timothy hay is widely produced and marketed, particularly for premium horse and rabbit hay markets where the pure timothy identification is part of the product value proposition. Horse buyers who want low-protein hay specifically (for easy keepers or metabolically sensitive horses) specifically request pure timothy over grass-legume mixes. Pure timothy at boot stage runs approximately 8\u201312% crude protein \u2014 lower than any grass-alfalfa mix. Timothy-legume mixes are common in dairy operations where the legume contribution raises protein above the 14\u201316% target for high-producing dairy. The mixed stand is also easier to establish in many northern regions where alfalfa or clover fills gaps in the timothy stand. Both pure and mixed stands are practical \u2014 the choice should be driven by your target market and local growing conditions rather than baling equipment considerations. Both can be baled with the same equipment and settings.<\/div>\n<\/details>\n<\/div>\n

Get the Right Baler for Your Timothy Operation<\/h2>\n
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De 9YF-2200<\/a> with spring-tooth pickup is the standard recommendation for timothy horse hay production. Contact us to discuss your target bale weight, cutting schedule and storage conditions.<\/p>\n

Bekijk ons \u200b\u200bassortiment vierkante balenpersen<\/a>
\nVraag een aanbeveling aan<\/a><\/div>\n

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Redacteur: Cxm<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Crop Guide \u00b7 Northern US \u00b7 Canada \u00b7 Pacific Northwest Timothy Hay Baling Guide Timothy is the premium horse hay of the northern and Pacific Northwest states \u2014 more than any other cool-season grass, it commands its price premium from a combination of soft seed heads at the correct cutting stage, a characteristic sweet smell, […]<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[28],"tags":[],"class_list":["post-1242","post","type-post","status-publish","format-standard","hentry","category-forage-baler"],"_links":{"self":[{"href":"https:\/\/foragebaler.com\/nl\/wp-json\/wp\/v2\/posts\/1242","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foragebaler.com\/nl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foragebaler.com\/nl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foragebaler.com\/nl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foragebaler.com\/nl\/wp-json\/wp\/v2\/comments?post=1242"}],"version-history":[{"count":2,"href":"https:\/\/foragebaler.com\/nl\/wp-json\/wp\/v2\/posts\/1242\/revisions"}],"predecessor-version":[{"id":1244,"href":"https:\/\/foragebaler.com\/nl\/wp-json\/wp\/v2\/posts\/1242\/revisions\/1244"}],"wp:attachment":[{"href":"https:\/\/foragebaler.com\/nl\/wp-json\/wp\/v2\/media?parent=1242"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foragebaler.com\/nl\/wp-json\/wp\/v2\/categories?post=1242"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foragebaler.com\/nl\/wp-json\/wp\/v2\/tags?post=1242"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}