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Thought I’d post abit of an update this is what the bucket looks like now think I’m going to despose of the bait inside now dosn’t smell bad or good and not sure if this amount of surface scum is healthy and don’t want to risk it.
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In reply to Post #14
Haha, wasn't suggesting doing the liver in the mash tun, just the maize. Wouldn't wanna risk tainting it forever with the smell of liver Lol.
 All my gear is stainless, I still wouldn't do it, sacrilege
I just bought some cheap, 5 Litre, wide necked, plastic carboys to have a go
Smooth sided water containers from supermarkets are good too, as are the ones you get from office water machines.
Add malted barley and hops and your on your way to very popular Italian beer.
I'd rather not   One style I just don't like really...lagers or light beers, just not for me.
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In reply to Post #13
Popular Italian beer ? Would that be Nastro Azzurro by any chance ? I used to love that stuff back in the day, but Christ have you seen the price of it now ? 
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In reply to Post #12
Haha, wasn't suggesting doing the liver in the mash tun, just the maize. Wouldn't wanna risk tainting it forever with the smell of liver Lol. I just bought some cheap, 5 Litre, wide necked, plastic carboys to have a go. At first I thought the stink would be awful, but no. Liquidising the liver is the messy part but as soon as the lid goes on with the airlock it's ok. Once fermentation is underway the airlock starts to bubble and even then I don't get any odours. Even when I've unscrewed the lid to give it a stir, the smell is not gut wrenching. It's difficult to pinpoint but it's like a meaty, Bovril type of smell, similar to some hydros that I've used in the past.
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In reply to Post #11
With a mash tun and maybe some amylase, you could hydrolyse the starches in maize and then ferment with yeast. Fascinating stuff this microbiology !
Add malted barley and hops and your on your way to very popular Italian beer.
With cracked maize, you can boil and add brewers yeast and a touch of salt and will get a good fermentation. Flaked maize also very effective but less extract potential, which could be better for fishing
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In reply to Post #11
And no, my house doesn't smell like an abbatoir 😁.
🤣
My mash tun is going nowhere near that stuff Given my home brewing gear it'd probably be quite easy...no...lol
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In reply to Post #10
You can repurpose some of your gear for fishing bait ferments. ATM I'm experimenting with lacto fermented cracked maize and also beef liver in a carboys with airlocks. I used brine from a batch of live sauerkraut as a starter and things appear to going well. And no, my house doesn't smell like an abbatoir 😁. With a mash tun and maybe some amylase, you could hydrolyse the starches in maize and then ferment with yeast. Fascinating stuff this microbiology !
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In reply to Post #9
So every time that I need to start a ferment I have to down a pint of beer !
Its a hard job this fishing, the sacrifices we make 0 🍺
I looked at my brewery gear for the 1st time in 6 years yesterday :-( I needed to borrow a PT100 sensor to test a new fridge, going to be hard decision but maybe it needs to go!
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In reply to Post #7
Yeah, waiting for whatever drops in the brew sounds like a lottery haha, but I guess they have a good knowledge of what's floating around. As for fermenting your mix with brewers yeast, yep definitely 👍 Been doing it for years and it's a winner ! I usually use flaked mixes rather than whole particles. Cheap ,full sugar cereals such as muesli or granola are good. The supermarket cereal aisle is like a bait shop ! I have yeast on tap at the bottom of every home brewed bottle of beer in my cellar. So every time that I need to start a ferment I have to down a pint of beer !
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In reply to Post #6
It probably is yeast, but not the usual variety used in brewing and bread making
Hence my reference to Belgium beers, Lambics in particular
For those who aren't familar reading this, think of beer pre ferment (technically wort) in open vats, and wild yeasts and bacteria do the fermenting, not a off the shelf beer yeast. In some breweries they had louvered roofs which would be opened and anything that fell in the beer did so. Bet they had some right funky brews back in the day
I also got the white film when making hot chilli sauce, like you say, skim it off, jobs a goodun.
edit, I commented a while ago it'd be interesting to ferment particles with a beer yeast. Some of the by products could well be attractive to Carp. Just one I've used from memory, T58, imparts a peppery spicy banana note, espesh when heat stressed, all of which are common Carp attractors. Diacetyl is another, burnt butter/butterscotch type taste associated with Scopex a lot is another one.
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In reply to Post #2
It probably is yeast, but not the usual variety used in brewing and bread making. A white surface film usually indicates Kahm yeast. It's harmless and can just be skimmed off. It can occur when home fermenting vegetables and conditions such as low salt, low acidity and plentiful oxygen are present. If however, you get coloured patches or hairy growths on your ferment, this is mould and not good ! Nobody wants mouldy sauerkraut, or mouldy spod mix for that matter !
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In reply to Post #4
Boiling water into a sealed bucket then around a week after drained out then more boiling water added all baits have swelled and has since been left out in the sun. I also added garlic powder and some chilli flakes as I have found that effective before but never left it this long.
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In reply to Post #1
As long as it's prepped properly then fermented I'd be dumping that in and fishing over it for sure👍.
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In reply to Post #2
I’ll give it ago on the river using it as pre bait. Also are you referring to the sae b1s?
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Bait