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