looking at including brewers yeast into my basemix.
inclusion of 50g in a 1k dry mix, will this make a massive difference?
also does it bring a ''flavour'' to the bait?
inclusion of 50g in a 1k dry mix, will this make a massive difference?
also does it bring a ''flavour'' to the bait?
In reply to Post #1
yeast is a good ingredient. Soluble and adds vitamins, minerals and protein. You won't be able to smell it necessarily but the fish can detect it which is the important thing.
yeast is a good ingredient. Soluble and adds vitamins, minerals and protein. You won't be able to smell it necessarily but the fish can detect it which is the important thing.
Is brewers yeast inert?
Just wondering if it's very active whether it would cause the baits to “turn” quicker?
Just wondering if it's very active whether it would cause the baits to “turn” quicker?
In reply to Post #3
Brewers yeast is inactive and I have never had any issues with it causing baits to turn.
With regards to the OP I believe BY adds a great deal to a bait, whether its the protein, the B vitamins or the nucleotides I have no idea but all I need to know is that it works, I'll happily add between 5 and 10% below 5% I'm not sure the benefit is noticeable.
Brewers yeast is inactive and I have never had any issues with it causing baits to turn.
With regards to the OP I believe BY adds a great deal to a bait, whether its the protein, the B vitamins or the nucleotides I have no idea but all I need to know is that it works, I'll happily add between 5 and 10% below 5% I'm not sure the benefit is noticeable.
In reply to Post #4
Even inert, it will still convert sugars to alcohol. I've often wondered if it's this reaction that makes it so good, rather than the ingredient itself
Even inert, it will still convert sugars to alcohol. I've often wondered if it's this reaction that makes it so good, rather than the ingredient itself
In reply to Post #5
Is Brocacell also alright?
Is Brocacell also alright?
In reply to Post #5
Yeast is a living organism. If it converts sugar to alcohol it's alive. If it's inert and not doing so it's dead.
Yeast is a living organism. If it converts sugar to alcohol it's alive. If it's inert and not doing so it's dead.
In reply to Post #7
The inert powder you get at health food shops, bait suppliers etc still contains the chemical produced by the yeast that turns sugar to alcohol. It won't be making 40%abv boilies obviously but the reaction will be happening
The inert powder you get at health food shops, bait suppliers etc still contains the chemical produced by the yeast that turns sugar to alcohol. It won't be making 40%abv boilies obviously but the reaction will be happening
Ill pick a kilo up and roll a few text mixes.
thanks for the info guys.
thanks for the info guys.
In reply to Post #8
I'm afraid it won't, as has been said it has to be alive to be able to ferment and brewers yeast is definitely inactive and cannot be reactivated. You can buy yeasts that are active, for both beer and wine making and also for baking, if anybody is using these in their baits they are keeping very quiet about it.
I'm afraid it won't, as has been said it has to be alive to be able to ferment and brewers yeast is definitely inactive and cannot be reactivated. You can buy yeasts that are active, for both beer and wine making and also for baking, if anybody is using these in their baits they are keeping very quiet about it.
In reply to Post #9
There was a scientific paper published a few years ago of experiments to see if brewers yeast was a valid replacement for fishmeal in pellets for carp and other fish.
Conclusion was that it did not produce as good as results as Fishmeal, but if you looked at the data carefully you saw that the best results came from a combination of fishmeal and brewers yeast, which sort of matches my own experience.
There was a scientific paper published a few years ago of experiments to see if brewers yeast was a valid replacement for fishmeal in pellets for carp and other fish.
Conclusion was that it did not produce as good as results as Fishmeal, but if you looked at the data carefully you saw that the best results came from a combination of fishmeal and brewers yeast, which sort of matches my own experience.
In reply to Post #11
100 percent agree. I wouldn't make a bait without it.
100 percent agree. I wouldn't make a bait without it.
In reply to Post #10
It could be that the brewers yeast is used by other live bacteria present within the bait? I understand brocacel to have prebiotic functions, which other micro organism can make use of. Could be similar with brewers yeast possibly?
It could be that the brewers yeast is used by other live bacteria present within the bait? I understand brocacel to have prebiotic functions, which other micro organism can make use of. Could be similar with brewers yeast possibly?
In reply to Post #13
I was always told it was totally inert and wouldn't ferment, but after having a paste I used smell of alcohol after a couple of days in a warm spot I'm not convinced. At the time I found a few articles about the dead powder still having a level of the chemical/enzyme present, annoyingly I can't find anything now
As for using live yeast, it's something I'm playing with after making naan bread at home, with some recipes including egg, yoghurt, ghee...
Will it stand a little fishmeal, will it only work with baking flour... Do I use it at proving stage or do I cook it and how.....
Probably a dead end but it's good to experiment
I was always told it was totally inert and wouldn't ferment, but after having a paste I used smell of alcohol after a couple of days in a warm spot I'm not convinced. At the time I found a few articles about the dead powder still having a level of the chemical/enzyme present, annoyingly I can't find anything now
As for using live yeast, it's something I'm playing with after making naan bread at home, with some recipes including egg, yoghurt, ghee...
Will it stand a little fishmeal, will it only work with baking flour... Do I use it at proving stage or do I cook it and how.....
Probably a dead end but it's good to experiment
In reply to Post #14
I understand brewers and brocacel to be inactive also. So interesting about the source you mention indicating that there may be a low level live element ticking away.
Like your paste, I have made a bait which turns a little sickly / slightly boozey after being left to sweat at room temperature for a handful of days. This bait contains brocacel along with a glucose / fructose element. After discovering that brocacel is inactive, my theory was that other bacteria present from the eggs and milks for example, was thriving on the yeast and sugars. This bacteria activity then being responsible for the bait turning via breaking down the bait.
I'm no scientist or bait expert so this theory could easily be complete nonsense.
Good luck with your baker's yeast experiments. My guess would be that it will be too gassey and aggressive if it does kick off. Frank warrick mentioned using it in groundbait on the recent Korda podcast. Don't think he went into the theory though.
I understand brewers and brocacel to be inactive also. So interesting about the source you mention indicating that there may be a low level live element ticking away.
Like your paste, I have made a bait which turns a little sickly / slightly boozey after being left to sweat at room temperature for a handful of days. This bait contains brocacel along with a glucose / fructose element. After discovering that brocacel is inactive, my theory was that other bacteria present from the eggs and milks for example, was thriving on the yeast and sugars. This bacteria activity then being responsible for the bait turning via breaking down the bait.
I'm no scientist or bait expert so this theory could easily be complete nonsense.
Good luck with your baker's yeast experiments. My guess would be that it will be too gassey and aggressive if it does kick off. Frank warrick mentioned using it in groundbait on the recent Korda podcast. Don't think he went into the theory though.
In reply to Post #15
There has to be something in the brewers yeast to do it, the same mix without it won't go the same way in the same conditions. It was always more effective in that state too
There has to be something in the brewers yeast to do it, the same mix without it won't go the same way in the same conditions. It was always more effective in that state too
In reply to Post #16
Inert yeast is used in bacteria cultures to feed bacteria. I guess it makes things happen in the bait too.
Inert yeast is used in bacteria cultures to feed bacteria. I guess it makes things happen in the bait too.
In reply to Post #17
I have a few baits with Brocacell in there whereby little bubbles form around the outer of the boilie. If you watch the bait closely, you can see little bubbles coming up to the surface. They contain Brocacell.
I have a few baits with Brocacell in there whereby little bubbles form around the outer of the boilie. If you watch the bait closely, you can see little bubbles coming up to the surface. They contain Brocacell.
In reply to Post #18
Little critters eat Brocacel and co2 is formed I think.
Little critters eat Brocacel and co2 is formed I think.
In reply to Post #19
Ah okay, interesting! Thanks!
Ah okay, interesting! Thanks!
In reply to Post #20
Brocacel is added to feed to promote growth of beneficial gut bacteria. I would think it also promote growth of similar bacteria in the bait.
Brocacel is added to feed to promote growth of beneficial gut bacteria. I would think it also promote growth of similar bacteria in the bait.
In reply to Post #22
These bubbles can be a pain and add unwanted bouyancy. Therefore worth keeping a check on any lightweight ingredients. Could result in baits floating away after a few days submerged if not got right.
These bubbles can be a pain and add unwanted bouyancy. Therefore worth keeping a check on any lightweight ingredients. Could result in baits floating away after a few days submerged if not got right.
In reply to Post #23
I will, good tip. Tnx
I will, good tip. Tnx
In reply to Post #17
Interesting thought, I never thought of a bacterial element producing alcohol
Either way I wouldn't call these products inert
Interesting thought, I never thought of a bacterial element producing alcohol
Either way I wouldn't call these products inert
In reply to Post #25
Inert is probably the wrong word. Inactive may be better.
English is not my native language.
Inert is probably the wrong word. Inactive may be better.
English is not my native language.
In reply to Post #26
inactive could mean the yeast is stabilised because it's dried, but reactivated in the presence of sugar and water, for example i know dynamite baits csl liquid is stabilised, but if you add sugar to it, it reactivates it. Also it is worth thinking about the fact that brucocel and brewers yeast are designed to be activated by water, where as bakers yeast works in a firmer dough, i wonder if a combination of the three yeasts, would be a good bet.
inactive could mean the yeast is stabilised because it's dried, but reactivated in the presence of sugar and water, for example i know dynamite baits csl liquid is stabilised, but if you add sugar to it, it reactivates it. Also it is worth thinking about the fact that brucocel and brewers yeast are designed to be activated by water, where as bakers yeast works in a firmer dough, i wonder if a combination of the three yeasts, would be a good bet.
In reply to Post #27
I believe Brocacel etc are dead yeast that can't be resurrected but that it is prime food for bacteria.
I believe Brocacel etc are dead yeast that can't be resurrected but that it is prime food for bacteria.
In reply to Post #28
My belief as well.
My belief as well.
In reply to Post #28
You will know more about it than I, but brewers and brocacel definitely cause/accelerate/are a catalyst for activity in the finished bait. They certainly add more than what you see on a nutrition breakdown list
You will know more about it than I, but brewers and brocacel definitely cause/accelerate/are a catalyst for activity in the finished bait. They certainly add more than what you see on a nutrition breakdown list
In reply to Post #28
i think yeast is a type of bacteria, you should look into yeasts a bit more, in say alcohol or bread production, but i'd say in the case of brucocel and brewers, they are only inert because they are dry, just like dried bakers yeast for making bread, but if in the presence of sugar and moisture and oxygen they are active, the sugar, moisture and oxygen feed the yeast to create more bacteria and carbon dioxide. This is essentially what goes on in baits with yeasts and sugars, it's a very desirable effect if you want an active bait.
i think yeast is a type of bacteria, you should look into yeasts a bit more, in say alcohol or bread production, but i'd say in the case of brucocel and brewers, they are only inert because they are dry, just like dried bakers yeast for making bread, but if in the presence of sugar and moisture and oxygen they are active, the sugar, moisture and oxygen feed the yeast to create more bacteria and carbon dioxide. This is essentially what goes on in baits with yeasts and sugars, it's a very desirable effect if you want an active bait.
In reply to Post #31
Just to put the record straight, guys, Yeasts can not create bacteria only other bacteria can do that. They are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom and are not bacteria. Yeasts, being eukaryotic have their DNA contained in chromosomes inside a nucleus in the cell. Bacteria are prokaryotic, which means that they don't have a discrete nucleus and their DNA is free-floating inside the cell wall.
Not that makes a scrap of difference to making baits!
However, Brocacel yeast is a deactivated culture of the yeast called saccharomyces cerevisiae (the same species of yeast used in baking, brewing, etc., etc.). Being deactivated means it is dead and cannot, therefore, produce carbon dioxide and alcohol no matter how much water and sugar you throw at it. It is a dead yeast. Any activity such as that which has been described will have other causes. I suggest that these could range from cross contamination of the original boilie base mixture with airborne wild yeasts and bacteria to even, I might suggest, using non-authentic "Brocacel" from disreputable sources. Anyone repackaging live baking or brewers yeast and telling you it's the same yeast is not lying but is not telling the whole truth. Real Brocacel yeast has been through a special process to release the internal nutrients and is, consequently, dead.
Hope this helps everyone's understanding.
Just to put the record straight, guys, Yeasts can not create bacteria only other bacteria can do that. They are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom and are not bacteria. Yeasts, being eukaryotic have their DNA contained in chromosomes inside a nucleus in the cell. Bacteria are prokaryotic, which means that they don't have a discrete nucleus and their DNA is free-floating inside the cell wall.
Not that makes a scrap of difference to making baits!
However, Brocacel yeast is a deactivated culture of the yeast called saccharomyces cerevisiae (the same species of yeast used in baking, brewing, etc., etc.). Being deactivated means it is dead and cannot, therefore, produce carbon dioxide and alcohol no matter how much water and sugar you throw at it. It is a dead yeast. Any activity such as that which has been described will have other causes. I suggest that these could range from cross contamination of the original boilie base mixture with airborne wild yeasts and bacteria to even, I might suggest, using non-authentic "Brocacel" from disreputable sources. Anyone repackaging live baking or brewers yeast and telling you it's the same yeast is not lying but is not telling the whole truth. Real Brocacel yeast has been through a special process to release the internal nutrients and is, consequently, dead.
Hope this helps everyone's understanding.
In reply to Post #32
I'm probably dumb, but I would like to know for sure. So you're saying brewers yeast is better than Brocacell in terms of attraction and nutritional value for carp/fish?
I'm probably dumb, but I would like to know for sure. So you're saying brewers yeast is better than Brocacell in terms of attraction and nutritional value for carp/fish?
In reply to Post #33
As far as I can understand Brocacel and other engineered yeasts, is made from brewer's yeast. Someone explained it to me as think of milk protein, these are all extracted and processed and refined from milk.
Brocacel, high nucleotide yeast etc are all extracted, processed and refined from brewer's yeast.
Not sure it's as simple as that but it helped me understand.
I don't think the difference between the refined yeasts and brewer's is as great as whey protein, casein, etc are from plain milk powder
As far as I can understand Brocacel and other engineered yeasts, is made from brewer's yeast. Someone explained it to me as think of milk protein, these are all extracted and processed and refined from milk.
Brocacel, high nucleotide yeast etc are all extracted, processed and refined from brewer's yeast.
Not sure it's as simple as that but it helped me understand.
I don't think the difference between the refined yeasts and brewer's is as great as whey protein, casein, etc are from plain milk powder
Some good info on here, I'm not sure on the science of it all but yeast in it's forms definitely seems to do something.
Marmite for me every time.
Marmite for me every time.
In reply to Post #35
I agree.
Dab of marmite on your pva mesh bag is a killer.
I agree.
Dab of marmite on your pva mesh bag is a killer.
In reply to Post #38
Great story bro.
Great story bro.
In reply to Post #37
Interesting stuff on here!!! My understanding always was that all kind of enzymatic activity will be „killed“ within the cooking process due to the arising temperatures (exceeding 55 C) (except some special thermophillic bacteria such as those being used in HS amylase). Saying this, after having boiled the bait it would make no difference if the yeast used has been active before as it should become deactivated at least within the cooking process!?
If I understand correctly, you would believe there is still some enzymatic activity after the boiling process? May that be due to temperatures in the core of the bait remaining low enough to avoid impacts on the enzymatic activity?
Interesting stuff on here!!! My understanding always was that all kind of enzymatic activity will be „killed“ within the cooking process due to the arising temperatures (exceeding 55 C) (except some special thermophillic bacteria such as those being used in HS amylase). Saying this, after having boiled the bait it would make no difference if the yeast used has been active before as it should become deactivated at least within the cooking process!?
If I understand correctly, you would believe there is still some enzymatic activity after the boiling process? May that be due to temperatures in the core of the bait remaining low enough to avoid impacts on the enzymatic activity?
Many thanks to Cam for sorting out the thread formatting so i can now read it all 
So, many years back i added PYM as it was considered a small but useful addition.
I didnt really understand the science of it but it 'worked' as the fish ate it, but then they also ate batches without the pym.
Now time has moved on and the new kid on the block is Brocacel...
Is this some new "holy grail" or just a brand name for a new magic yeast.
Will it do much more in a finished bait than some simple brewers yeast will do.
Will a little splodge of marmite do a job too.
My bait making was/is fairly basic, adding decent ingredients but without getting too preoccupied on the science and chemistry, so please keep any explanations fairly dumbed down!
So, many years back i added PYM as it was considered a small but useful addition.
I didnt really understand the science of it but it 'worked' as the fish ate it, but then they also ate batches without the pym.
Now time has moved on and the new kid on the block is Brocacel...
Is this some new "holy grail" or just a brand name for a new magic yeast.
Will it do much more in a finished bait than some simple brewers yeast will do.
Will a little splodge of marmite do a job too.
My bait making was/is fairly basic, adding decent ingredients but without getting too preoccupied on the science and chemistry, so please keep any explanations fairly dumbed down!
I've seen no difference in catches between 50g of brewers or 25g of brocacel
In reply to Post #41
Many thanks to Cam for sorting out the thread formatting so i can now read it all
Agree
It was mental!
Many thanks to Cam for sorting out the thread formatting so i can now read it all
Agree
It was mental!
In reply to Post #1
Anybody every tried using live/ active brewers surplus yeast as a bait soak?
Anybody every tried using live/ active brewers surplus yeast as a bait soak?
In reply to Post #44
Yes.
The best advice I can give is molly coddle the baits and timing is everything.
This was 12 years ago and a local brewery and I believe it was from a batch of red ale of that helps.
I also got some of the sweet Wert I think it's called? Which is basically a grain sugary gloop, that was brilliant in a spod mix.
Not commercially viable really so haven't toyed with it since
Yes.
The best advice I can give is molly coddle the baits and timing is everything.
This was 12 years ago and a local brewery and I believe it was from a batch of red ale of that helps.
I also got some of the sweet Wert I think it's called? Which is basically a grain sugary gloop, that was brilliant in a spod mix.
Not commercially viable really so haven't toyed with it since
In reply to Post #45
Thanks for the reply buddy.
Your correct on the wort (it is actually pronounced you are spelt it ) It the solution that come from mashing the malted barley which then has yeast added to ferment.
Can see why its not commercially viable in a bait... my thoughts are to use some ground malted barley as a coating on some baits a few days before then introduce the liquid yeast at the start or just prior to a session to get it active and bubbling
Thanks for the reply buddy.
Your correct on the wort (it is actually pronounced you are spelt it
) It the solution that come from mashing the malted barley which then has yeast added to ferment. Can see why its not commercially viable in a bait... my thoughts are to use some ground malted barley as a coating on some baits a few days before then introduce the liquid yeast at the start or just prior to a session to get it active and bubbling
In reply to Post #32
No
its me I'm a nod
No
its me I'm a nod
Would nutritional yeast which you can buy in Holland and Barrett and supermarkets etc, be a viable alternative to brewers yeast?
In reply to Post #41
A carp fishing friend (Phil) was site manager at fairly large company who amongst other thing processed yeast which was imported from all over the world for use in human foods ,yeast has always figured as an essential ingredient in my bait production which is how we first met.
Phil had over the years tested all of the yeasts available to him ,and had a firm favourite , which he referred to as Alcohol yeast.
We used this yeast in baits as well as buying many tonnes of other yeasts from the company as well, several years ago said company was sold ,and the new owners hived off the yeast business to France ,so my supply ceased to be available then I came across Brocacel and guess what it WAS the same Alcohol yeast so I thought that's perfect even if more expensive its worth the money.
I with another company buy a tonne at a time, direct from the producers which was great until last year when we had a delivery , a soon as I opened the first sack I knew instantly this was not the same yeast ,it was bog standard Brewers Yeast, we complained to no avail.
So maybe not a new Holy Grail ,but it was maybe the best yeast to use in bait depending on what yeast you receive.
My question is what are they selling now?
Equally I also wonder how many of you will know the difference ?
Brewers yeast is still a very good ingredient for use in baits.
A carp fishing friend (Phil) was site manager at fairly large company who amongst other thing processed yeast which was imported from all over the world for use in human foods ,yeast has always figured as an essential ingredient in my bait production which is how we first met.
Phil had over the years tested all of the yeasts available to him ,and had a firm favourite , which he referred to as Alcohol yeast.
We used this yeast in baits as well as buying many tonnes of other yeasts from the company as well, several years ago said company was sold ,and the new owners hived off the yeast business to France ,so my supply ceased to be available then I came across Brocacel and guess what it WAS the same Alcohol yeast so I thought that's perfect even if more expensive its worth the money.
I with another company buy a tonne at a time, direct from the producers which was great until last year when we had a delivery , a soon as I opened the first sack I knew instantly this was not the same yeast ,it was bog standard Brewers Yeast, we complained to no avail.
So maybe not a new Holy Grail ,but it was maybe the best yeast to use in bait depending on what yeast you receive.
My question is what are they selling now?
Equally I also wonder how many of you will know the difference ?
Brewers yeast is still a very good ingredient for use in baits.
In reply to Post #32
You say
However, Brocacel yeast is a deactivated culture of the yeast called saccharomyces cerevisiae (the same species of yeast used in baking, brewing, etc., etc.)
I would agree that the last tonne we had was " saccharomyces cerevisiae " but this is not the yeast Brocacel's reputation was gained from as previously it was a different variety of yeast.
I have literally had tonnes of each of them.
You say
However, Brocacel yeast is a deactivated culture of the yeast called saccharomyces cerevisiae (the same species of yeast used in baking, brewing, etc., etc.)
I would agree that the last tonne we had was " saccharomyces cerevisiae " but this is not the yeast Brocacel's reputation was gained from as previously it was a different variety of yeast.
I have literally had tonnes of each of them.
In reply to Post #50
There are two companies I can think of that produce very high quality yeast products. I have some very good samples ranging in price from 45 quid a sack up to 300 quid a sack. Tasting and smelling them has become a very good method of spotting the best ones. I rate yeast hugely and use them in every bait I make due to the vitamins they offer and the taste.
The best one in this country is impossible to prize out of the owners hands. I have tried every angle I can think of to get hold of it but to no avail. Does a yeast need to be active to be good? 100 percent no it doesn't!
Also, this year I have struggled to get hold of brewers yeast for the first time in all the years I have used it. Bait ingredients are becoming a pain
There are two companies I can think of that produce very high quality yeast products. I have some very good samples ranging in price from 45 quid a sack up to 300 quid a sack. Tasting and smelling them has become a very good method of spotting the best ones. I rate yeast hugely and use them in every bait I make due to the vitamins they offer and the taste.
The best one in this country is impossible to prize out of the owners hands. I have tried every angle I can think of to get hold of it but to no avail. Does a yeast need to be active to be good? 100 percent no it doesn't!
Also, this year I have struggled to get hold of brewers yeast for the first time in all the years I have used it. Bait ingredients are becoming a pain
In reply to Post #49
Very interesting and informative post. Thanks. I recently (amongst other bits... Inspired by the Sense Appeal discussion from a while ago) purchased some 'Brocacel' from Quality Baits (who I suspect you have some link with?).... What I got was certainly not Brocacel... Though it is certainly a very very nice yeast indeed.
Oh, and the Shellfish Sense Appeal is outstanding... Easily the closest I've seen the Hutchie original, if not identical, so thanks again for that!
Very interesting and informative post. Thanks. I recently (amongst other bits... Inspired by the Sense Appeal discussion from a while ago) purchased some 'Brocacel' from Quality Baits (who I suspect you have some link with?).... What I got was certainly not Brocacel... Though it is certainly a very very nice yeast indeed.
Oh, and the Shellfish Sense Appeal is outstanding... Easily the closest I've seen the Hutchie original, if not identical, so thanks again for that!
In reply to Post #51
Really interesting read - i think i know what the alcohol yeast is that is referred to compared to standard brewers yeast.
And interesting to read about the variability of the product that people get as brewers yeast.
Most of the inactive stuff you get in powder form is whats referred to as surplus yeast - as its its been used several times over for fermenting until its viability is too low to be efficient and then it is acid washed to kill off and dried from a liquid to a powder for animal feed.
I have been using fresh live liquid brewers yeast in last few weeks and even on a small sample as a glug on the same boilie it appears to out catch the boilie without. Also quite easy to control as well if treated and used in certain ways
Really interesting read - i think i know what the alcohol yeast is that is referred to compared to standard brewers yeast.
And interesting to read about the variability of the product that people get as brewers yeast.
Most of the inactive stuff you get in powder form is whats referred to as surplus yeast - as its its been used several times over for fermenting until its viability is too low to be efficient and then it is acid washed to kill off and dried from a liquid to a powder for animal feed.
I have been using fresh live liquid brewers yeast in last few weeks and even on a small sample as a glug on the same boilie it appears to out catch the boilie without. Also quite easy to control as well if treated and used in certain ways
In reply to Post #53
ive stayed away from anything active since my CSL car incident......
ive stayed away from anything active since my CSL car incident......
In reply to Post #53
re**I have been using fresh live liquid brewers yeast in last few weeks and even on a small sample as a glug on the same boilie it appears to out catch the boilie without. Also quite easy to control as well if treated and used in certain ways **
just come across this old thread must say very interesting as ive always used yeast in my baits, just a quick question if i may...
"Also quite easy to control as well if treated and used in certain ways"
pls can you expand on the above, pm if you prefer. TIA!
BTW,
In reply to Post #38
Great story bro.
Post #38 MISSING? is it secret lol
re**I have been using fresh live liquid brewers yeast in last few weeks and even on a small sample as a glug on the same boilie it appears to out catch the boilie without. Also quite easy to control as well if treated and used in certain ways **
just come across this old thread must say very interesting as ive always used yeast in my baits, just a quick question if i may...
"Also quite easy to control as well if treated and used in certain ways"
pls can you expand on the above, pm if you prefer. TIA!
BTW,
In reply to Post #38
Great story bro.
Post #38 MISSING? is it secret lol
In reply to Post #55
Pm'd
Pm'd
In reply to Post #56
Spread the love. What's all this private messaging 😂😂😂
Spread the love. What's all this private messaging 😂😂😂
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