In reply to Post #96
Thankyou mate, was unsure on the black pepper so that's helped a lot. Have you used the sardine and anchovy lt fishmeal from aa, it states it's darker which appeals to me, could maybe split it 50/50 with the Irish fm????
Thankyou mate, was unsure on the black pepper so that's helped a lot. Have you used the sardine and anchovy lt fishmeal from aa, it states it's darker which appeals to me, could maybe split it 50/50 with the Irish fm????
In reply to Post #97
74I have used the S & A yes. I don't like it. It's not the same as the old oily S & A meal. I found it bound poorly too. Stick with the Irish (Pelagia)... It is a superb product.
BTW, avoid the Tilapia hydro powder from AA. It is horrible and bitter, almost unpalatable and ruins a bait. Stick with the standard CPSP90, or blend that with the Shrimp hydro powder from AA which is lovely.
74I have used the S & A yes. I don't like it. It's not the same as the old oily S & A meal. I found it bound poorly too. Stick with the Irish (Pelagia)... It is a superb product.
BTW, avoid the Tilapia hydro powder from AA. It is horrible and bitter, almost unpalatable and ruins a bait. Stick with the standard CPSP90, or blend that with the Shrimp hydro powder from AA which is lovely.
In reply to Post #97
Currently using this combo of fishmeals in a recipe, with very consistent results.
150g Pelagia LT Irish Fishmeal
100g LT Sardine & Anchovy Meal
80g Sopropeche CPSP 90
Currently using this combo of fishmeals in a recipe, with very consistent results.
150g Pelagia LT Irish Fishmeal
100g LT Sardine & Anchovy Meal
80g Sopropeche CPSP 90
In reply to Post #98
Stick with the cpsp90 rather than the new actifish variety?
Stick with the cpsp90 rather than the new actifish variety?
In reply to Post #100
Not seen the Acti tbh, so can't comment on it
Not seen the Acti tbh, so can't comment on it
In reply to Post #101
I've finally taken the l plunge and ordered ingredients, hopefully do a few test rolls next weekend. Can't wait
I've finally taken the l plunge and ordered ingredients, hopefully do a few test rolls next weekend. Can't wait
In reply to Post #99
How do you find the Irish stuff mate?
How do you find the Irish stuff mate?
In reply to Post #102
Is there any reason why I can't mix together all my basemix ingredients (in the correct ratios) and store as one powder rather than having a dozen different bags/tubs
Is there any reason why I can't mix together all my basemix ingredients (in the correct ratios) and store as one powder rather than having a dozen different bags/tubs
In reply to Post #104
that's what I do. Just bear in mind the ingredient that goes off first.
that's what I do. Just bear in mind the ingredient that goes off first.
In reply to Post #105
Yeah I was thinking that, hopefully nothing will be hanging around too long as I order in general amounts needed.
Yeah I was thinking that, hopefully nothing will be hanging around too long as I order in general amounts needed.
In reply to Post #106
Also, is there a definite rule as to nozzle size versus table size. Cheers 👍🏻👍🏻
Also, is there a definite rule as to nozzle size versus table size. Cheers 👍🏻👍🏻
In reply to Post #107
Is there any reason why I can't mix together all my basemix ingredients (in the correct ratios) and store as one powder rather than having a dozen different bags/tubs
Also, is there a definite rule as to nozzle size versus table size. Cheers 👍🏻👍🏻
Question 1, no that is not a problem. It is the easiest way to store it, just make sure you use it before the first use by date of the ingredients.
Roughly speaking, cut your nozzle around 1-2mm smaller than your rolling table. For a 18 mm table cut your nozzle at 16mm to start, you can sand it larger to 17mm if you need to.
Base mixes usually expand a bit as you gun them onto the table.
Is there any reason why I can't mix together all my basemix ingredients (in the correct ratios) and store as one powder rather than having a dozen different bags/tubs
Also, is there a definite rule as to nozzle size versus table size. Cheers 👍🏻👍🏻
Question 1, no that is not a problem. It is the easiest way to store it, just make sure you use it before the first use by date of the ingredients.
Roughly speaking, cut your nozzle around 1-2mm smaller than your rolling table. For a 18 mm table cut your nozzle at 16mm to start, you can sand it larger to 17mm if you need to.
Base mixes usually expand a bit as you gun them onto the table.
In reply to Post #108
Cheers Nick. I've rolled a test batch (2 egg mix) and it mixed and gunned out perfectly. Other than not being perfect with the gun/table size they're spot on. I may possibly lessen the blood as they are a little dense/hard, I'm going to lessen the boil time on the next test batch to see if that helps too.
Cheers Nick. I've rolled a test batch (2 egg mix) and it mixed and gunned out perfectly. Other than not being perfect with the gun/table size they're spot on. I may possibly lessen the blood as they are a little dense/hard, I'm going to lessen the boil time on the next test batch to see if that helps too.
In reply to Post #103
In conflict with myself tbh! Debating whether to stick with the Pelagia Irish from Target Feeds or the NOR 70 that Bacarel now stock.
In conflict with myself tbh! Debating whether to stick with the Pelagia Irish from Target Feeds or the NOR 70 that Bacarel now stock.