Growing Beef Newsletter
June 2026, Volume 16, Issue 12
Making baleage: a flexible option for challenging forages
Shelby Gruss, ISU Extension forage specialist
Hay-making season is underway. Most producers have their first cutting done after a dry May, but we don't always have an ideal window to get hay out of the field. This is especially true with forages that can be difficult to dry down, such as triticale, cereal rye, and summer annuals like sorghum-sudangrass, pearl millet, and various mixtures.
Whether you're considering adding a summer annual or simply want to move forage out of the field more quickly, making the switch to baleage may be an excellent option. This allows for harvest in a shorter window.
What Is Baleage?
Baleage is a fermented, higher-moisture forage product made in wrapped bales. Compared to dry hay, baleage typically requires only 6–24 hours of wilting (weather dependent), reducing exposure to weather risk. For good fermentation to occur, two key conditions must be met: the right moisture level and an anaerobic (oxygen-free) environment. Wrapping the bales creates a barrier between the forage and the air, establishing that anaerobic environment. Because of this, careful handling is critical. Any holes in the wrap create an opportunity for oxygen to enter the bale, which can lead to spoilage.
It's also important to note that fermentation in baleage occurs more slowly than in silage or haylage. Because baleage is not chopped, the forage particle length is very long, making the non-structural carbohydrates in the plant less available to the beneficial lactic acid bacteria that drive fermentation. For this reason, baleage needs more time to ferment before feeding. It also needs to be fed out more quickly, because baleage typically does not reach as low a pH as silage or haylage. Baleage generally stabilizes around a pH of 5.0, while silage and haylage can reach below 4.0. This makes baleage a less stable product in storage and for feedout.
Storage Duration
Because of its higher pH, baleage does not store as long as silage or haylage. The lower acidity is less effective at inhibiting spoilage organisms like yeasts and molds over time. Well-managed silage in a bunker or bag can store for one to two years or more, while baleage is best used within 12 months, and ideally fed out within six to nine months for the best quality and nutritive value. Regularly inspecting bales and patching any holes in the wrap is important to protecting storage life. Additionally, storing bales out of direct sunlight will help slow UV degradation of the plastic, white wrap tends to hold up better than black in sunny conditions.
Practical Tips for Making Baleage
Keep these key considerations in mind when making baleage compared to dry hay:
Bale size and Density: Consider targeting about two-thirds of your normal bale size. Water is heavy, moving from roughly 18% moisture up to 40-60% moisture significantly increases bale weight, making handling more difficult and potentially harder on equipment. Additionally, ensure high bale density. Tightly packed bales are essential to minimize oxygen and improve fermentation.
Moisture Range: Ideal baleage moisture is 40-60%, with 50-60% preferred for good fermentation. Below ~35-40% moisture increases risk of poor fermentation; above ~65% increases seepage and clostridial risk. This risk is particularly elevated in legume-heavy stands such as alfalfa or clover, as legumes have a higher buffering capacity and lower sugar content, making it harder for lactic acid bacteria to drop the pH quickly enough to prevent clostridial growth.
Wrap quickly with adequate layers: Bales should be wrapped within 12 hours of baling. The sooner you can exclude oxygen, the better your fermentation outcome will be. Wrap bales with a minimum of 6 layers, but 8 layers is ideal for high moisture stalky bales.
Fermentation: The addition of inoculants at baling can help improve and jump-start fermentation, especially in more challenging conditions. Allow 6–8 weeks for complete fermentation before feeding. Giving the forage a full 8 weeks helps ensure it is fully stabilized and reduces the risk of heating or deterioration during feedout.
Storage site selection: Storage site plays an important role in maintaining forage quality. Select a shaded, well-drained location with a firm surface to reduce the risk of punctures from below and prevent water from pooling around bales. Additionally, consider proximity to feeding areas to improve efficiency during feedout and reduce unnecessary handling.
Feedout: Once opened, bales should be fed within 3-7 days. Spoilage will occur more quickly in warm weather.
Baleage offers a practical way to manage challenging forage conditions and narrow harvest windows, but success depends on attention to detail. Achieving the right moisture, creating dense bales, and wrapping and handling them carefully are key to producing high-quality, stable feed. When done correctly, baleage can be a valuable tool for preserving forage quality and reducing weather-related risk during the haymaking season.
This monthly newsletter is free and provides timely information on topics that matter most to Iowa beef producers. You’re welcome to use information and articles from the newsletter - simply credit Iowa Beef Center.
