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.

In reply to Post #1
You could try Maidstone Victory AS, Medway Valley Fisheries or Kingfisher Angling and Preservation Society though they may have waiting lists.