Slurry store crust.

[Pig man Rob]

Just finished emptying pig slurry store that will be two years old in June. A bit concerned about crust build up, would some sort of slurry additive help break this down?

Would say that layer left is about a foot deep, or is that normal?

 

[Great In Grass]

Yes, a bacterial additive would help greatly,even more so over a 2 year period.

 

[Davy_g]

Need some water in there to to help the bacteria work. Plus it looks a tad thick

 

[Beef farmer]

Get a contractor in for an hour with a tower mixer?

 

[Great In Grass]

Now is the ideal time to add a bacterial product to the store if you were thinking of using one.

 

[Barleycorn]

You've got a built in mixer, should have mixed it a bit earlier.

 

[Pig man Rob]

You've got a built in mixer, should have mixed it a bit earlier.

We empty spring and after harvest, I have only put the mixer on a few hours before we start to empty. Should I be doing some interim mixing though the year?

 

[Scribus]

We empty spring and after harvest, I have only put the mixer on a few hours before we start to empty. Should I be doing some interim mixing though the year?

If the store is full then the mixer will only swish the liquid portion underneath the crust, the ideal is to keep mixing as the level drops, the turbulance is then much closer to the crust and will start to break it up and incorporate it into the thinner stuff underneath.