In reply to Post #16
I had some lovely hydro wheat last year which blew the top off when first opening and needed regular gassing even when stored in the fridge. This years new batch hasn't gassed at all which makes you wonder if there is either inconsistency between batches or some batches get deactivated.. has anyone had any nice “gassy & active” hydro wheat this year from anywhere?

In reply to Post #9
Does anyone know how the blue box orlux compares to AA Baits meggablend? I've used the orlux a lot and really like it, but not tried the AA meggablend as yet. Would also be interested to hear what the versele laga classic egg food is like if anyone has used it? Looking at the composition, the classic seems similar to the orlux blue box, but lacking the probiotics and honey. Apologies for hijacking the thread.

In reply to Post #2
I wouldn't worry about the coconut. I have used the activator in the past using a bird food / milk / nut type mix. It worked well in conjunction with a little scopex, black pepper EO and a small amount of brocacel yeast.

Thank you, that is most useful. Just trying to work out if a few can be jammed into the end of my old match pole 👍

Can anyone provide me with the outer diameter of the male end of a Cygnet baiting pole extension please?

Thanks

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.

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.

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?

In reply to Post #14
Good point on the halibut pellets.

In reply to Post #12
Thanks for the reply Scaley. Yes indeed, any fat not utilised as energy would be stored as fat within the fish. It would therefore be quite worrying if a commercial “high fat” boilie was released for Joe Bloggs and his mates to purchase and deploy kgs into waters. However, a home bait maker has the option to quite easily produce a high fat boilie. Such could be used in moderation with fish welfare in mind, and potentially provide some degree of edge.