Please keep this conversation going Really enjoying it.
In reply to Post #30
Hi Sam, celmanax is plan c
Baf offer active csl and hydro wheat, if these are genuinely active it should be possible to use them as a 'starter', like a sourdough bread mother dough. I was asking whether the yeasts and bacterial cultures within these liquids would be specific to that particular starch type.
I've been using another natural source of yeast mixed with water to get my usual freezer baits kicking, I'm looking to utilise this further in a largely carb based bait. On paper the mix looks a bit lola ferrari, but a couple of ingredients and a quite different process 'should' make it work well I think and offer pretty decent nutrition
Hi Sam, celmanax is plan c
Baf offer active csl and hydro wheat, if these are genuinely active it should be possible to use them as a 'starter', like a sourdough bread mother dough. I was asking whether the yeasts and bacterial cultures within these liquids would be specific to that particular starch type.
I've been using another natural source of yeast mixed with water to get my usual freezer baits kicking, I'm looking to utilise this further in a largely carb based bait. On paper the mix looks a bit lola ferrari, but a couple of ingredients and a quite different process 'should' make it work well I think and offer pretty decent nutrition
In reply to Post #32
Now I follow you
I think you can do better than that.
Best of luck
Now I follow you
I think you can do better than that.
Best of luck
In reply to Post #32
My understanding of CSL production is the active components are not that well controlled. The temperature and pressure is controlled for a set amount of time which is why we have all seen massive batch variability.
Don't BAF make the wheat hydro in the UK? Maybe ask them.
My understanding of CSL production is the active components are not that well controlled. The temperature and pressure is controlled for a set amount of time which is why we have all seen massive batch variability.
Don't BAF make the wheat hydro in the UK? Maybe ask them.
In reply to Post #34
My latest batch of CSL from AA baits is seriously active. It's expanding in the fridge I have to release the pressure daily. It's A slightly thinner consistency than normal.
My latest batch of CSL from AA baits is seriously active. It's expanding in the fridge I have to release the pressure daily. It's A slightly thinner consistency than normal.
In reply to Post #32
are you looking at using them for a soak?
or an active ingredient inside the bait? very very interesting way to look at it in terms of a mother dough, I imagine constantly feeding it as you do with a mother dough will only make it better in terms of yeasts.
I'm not sure how you could use it in a bait without it gassing badly though?
are you looking at using them for a soak?
or an active ingredient inside the bait? very very interesting way to look at it in terms of a mother dough, I imagine constantly feeding it as you do with a mother dough will only make it better in terms of yeasts.
I'm not sure how you could use it in a bait without it gassing badly though?
In reply to Post #36
If I have any success with it I may well do a mother dough.
As for gassing I think I have a plan for that, might take a bit of trial and error to get it right and I suspect it'll be time and temperature sensitive. I don't think they'll gas up much in cold water tbh, I'll want most of the reaction to happen prior to rolling/cooking
If I have any success with it I may well do a mother dough.
As for gassing I think I have a plan for that, might take a bit of trial and error to get it right and I suspect it'll be time and temperature sensitive. I don't think they'll gas up much in cold water tbh, I'll want most of the reaction to happen prior to rolling/cooking
In reply to Post #37
Fascinating ideas here chaps!
Fascinating ideas here chaps!
In reply to Post #38
I imagine the natural sugars and yeasts created using the active ingredients would be so attractive to carp.
also the enzymes in the mix with the active bacteria would breakdown the complex sugars in a carb based bait, should also be very soluble. could be on to something very good here.
I imagine the natural sugars and yeasts created using the active ingredients would be so attractive to carp.
also the enzymes in the mix with the active bacteria would breakdown the complex sugars in a carb based bait, should also be very soluble. could be on to something very good here.
In reply to Post #37
Don't want to put you off trying but so many variables to consider that batch to batch and day to day variability will be the problem IMHO.
Home brewing has been going on for centuries and even then you can have a great batch one day and then follow the same recipe again and get a rubbish batch. With homebrew we can taste a duff batch but how will you know if your bait is a duff batch?
Notwithstanding the above if you get it working I would love to read how
Don't want to put you off trying but so many variables to consider that batch to batch and day to day variability will be the problem IMHO.
Home brewing has been going on for centuries and even then you can have a great batch one day and then follow the same recipe again and get a rubbish batch. With homebrew we can taste a duff batch but how will you know if your bait is a duff batch?
Notwithstanding the above if you get it working I would love to read how
In reply to Post #40
I've never tried brewing but my baking has been pretty consistent, my sourdough pizzas were a hit during lockdown lol.
There are many more variables at play in this mix though, 4 out of 6 ingredients in the initial mix will ferment on their own given time, heat, moisture and a closed environment. That's where a mother dough would come in to play should results warrant the effort
I've never tried brewing but my baking has been pretty consistent, my sourdough pizzas were a hit during lockdown lol.
There are many more variables at play in this mix though, 4 out of 6 ingredients in the initial mix will ferment on their own given time, heat, moisture and a closed environment. That's where a mother dough would come in to play should results warrant the effort
In reply to Post #40
I couldn't agree more about the difference between batches.. I've done my active bait and it's caught more than I imagined and you think oh yes nailed it and then the next batch dies on its feet. The only conclusion that I came too was that the bacteria/wild yeasts that came into contact with it have good and bad effects on the bait. I did play around with adding a small amount of salt to kill off some of the bad bacteria but obviously will slow the general activity so a trade off is needed.
I couldn't agree more about the difference between batches.. I've done my active bait and it's caught more than I imagined and you think oh yes nailed it and then the next batch dies on its feet. The only conclusion that I came too was that the bacteria/wild yeasts that came into contact with it have good and bad effects on the bait. I did play around with adding a small amount of salt to kill off some of the bad bacteria but obviously will slow the general activity so a trade off is needed.
In reply to Post #42
Great thread chaps....keep it coming!
Great thread chaps....keep it coming!
In reply to Post #43
What are people's options and thoughts on vitamins and minerals importance in a winter bait...when a carps immune system can become quite low, before spring temperatures start rising.
None included at all, more added, more of the rare ones like vitamin B, Kelp and concentrated yeasts perhaps, no change at all/same all year round ?
What are people's options and thoughts on vitamins and minerals importance in a winter bait...when a carps immune system can become quite low, before spring temperatures start rising.
None included at all, more added, more of the rare ones like vitamin B, Kelp and concentrated yeasts perhaps, no change at all/same all year round ?
In reply to Post #44
to be honest I don't think it makes to much of a difference.
the carps metabolism is very slow in the colder water, id say the natural food that they have fed on for the past how many years will sustain this.
obviously it depends on water depth, weed, freshwater lakes, gravel pits etc.
to be honest I don't think it makes to much of a difference.
the carps metabolism is very slow in the colder water, id say the natural food that they have fed on for the past how many years will sustain this.
obviously it depends on water depth, weed, freshwater lakes, gravel pits etc.