Most manufacturers recommend at least four layers of plastic with up to six layers for storage up to a year. Large bale silage may be stored in bags, tubes or stacks. If the oxygen can be kept out successfully throughout the storage time, good quality, large bale silage can be made by any of these methods. The longer the time in storage the higher the risk of silage deterioration. Large bale silage which is fed out in the fall or winter has generally not been a problem.
Cool temperatures work in favour of preservation, keeping microbial activity limited.
When temperatures start to increase in late March, molds that were in the silage at low levels may develop into a problem. If fermentation hasn't been complete, spoilage will be more severe. Farmers have observed fall silage put up in late summer or early fall does not change colour or have any acid smell. This indicates fermentation either did not take place or was very limited. Cooler temperatures and lower numbers of bacteria may be responsible.