You would be surprised how quickly you can lengthen a rotation. I started on something like 20 days and 2 rounds later was on 75+ days on 2/3 of the area. Rotation lengths are right down again now though, but I think I can build forage going into winter ok.
@Ukjay Looks like there should be plenty of Organic matter there. I would say that moisture would be your limiting factor still? I would spread the muck as it'll become quite friable and break down quite easily on the next grazing. I think this year has taught me that the less you can do to grass in hot/dry weather the better. You could see the tracks my spreader's floatations made burning off in the heat after spreading in the heat this summer. I would've thought you would be ok now though
You won't get the same microbial activity though if its dry so it might take longer to break down, but if your struggling, rattling over it with the harrows should shatter it apart quite well if its dried well.
To add; fields that I've grazed (even at 1900kg/dm!) have recovered and greened up & grown a lot quicker than those I've left alone following the drought (which is still sort of going on here).
@Ukjay Looks like there should be plenty of Organic matter there. I would say that moisture would be your limiting factor still? I would spread the muck as it'll become quite friable and break down quite easily on the next grazing. I think this year has taught me that the less you can do to grass in hot/dry weather the better. You could see the tracks my spreader's floatations made burning off in the heat after spreading in the heat this summer. I would've thought you would be ok now though
You won't get the same microbial activity though if its dry so it might take longer to break down, but if your struggling, rattling over it with the harrows should shatter it apart quite well if its dried well.
To add; fields that I've grazed (even at 1900kg/dm!) have recovered and greened up & grown a lot quicker than those I've left alone following the drought (which is still sort of going on here).