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I also bought a new reel to use with the Sonik 13ft rod an Advanta 4000 size front drag, having my doubts about it, seems really well made but i have 8lb on one spool and 5lb on second and both spools are dropping coils of line time and time over

After moving from a brolly I purchased a Shakespeare cypry dome (oooh ark at me dead cool….🤣🤣🤣😵‍💫) Penge angling post dated cheque spread lol

I’m sure this must be a new thing as I’ve never come across it before but why is Sweet Corn verboten ?

There’s a hell of a lot to be said for staying single Nick 😉

You seemed very grown up when I came down to meet you, or was that because your lovely wife was keeping an eye on you?

Morning Gents . I’m a moderator on a football fans forum and I’ve had exactly this problem . we have set in place a system where all new applicant members have to have their details ratified by a Mod and then have their application activated . The majority of new applications come from Eastern European spammers so their IP addresses give the game away straight away . Those that are not so obvious get sent a related question by email to answer . you’d be surprised how many Romanians think Bobby Charlton used to play for West Ham 🤣. It means I have spend an evening once a month cleaning up the Spammer new account applications but it’s better than spending your whole life deleting and banning , which is what was happening before . Genuine applications usually make themselves heard on the forum pretty much straight away and the obvious spammers can usually be spotted by their ridiculously Eastern European usernames .

I think I’ve kinda grown DOWN over the years 🤣

I used to love my Wavelock with the Fox Jekh Shelter overwrap. I think that I went mark 1 Fox EasyDome next. That is a Taverham Mills swim, and Delkim ST's and Fox Swingers as well.

a friend glugs his boilies in condensed milk and seems to do well on this, i think he has stopped and his catch rate has dropped of

And here you have raised very pertinent additional points. Any ingredient in a boilie is denatured, or liquids evaporate as they are boiled, less so if they are steamed. By denature, the food value is reduced, the protein level is lowered, and enzymes 'killed', even vitamins and minerals are reduced, especially those on the outside skin of the boilie. The inside of the bait may still not be 'cooked' on short boiling times*, as the full temperature takes time to get to the middle. So the only part of the boilie that still contains fully effective or as you nicely describe it, beneficial effects is the middle. The best way to get these liquids to continue working effectively is to soak or glug the baits after boiling. You can add these liquids to your spod mix, your particles, your powdered groundbait, your pellets. I don't know if anyone remembers the days of the CarpWorld/Nutrabaits Lac Fishabil trips, but Bill Cottams favourite mix I think was a bucket of birdfood, boilies crushed and whole with added Nutramino, Multimino PPc and condensed milk. This is where you have different effects in water, the solubility of the liquid, how it mixes in the lake. Some liquids will spread out across the lakebed, others will cloud lakebed to surface. The 'hope' is that the carp will follow the reverse track of the water current if any down to the source, and it creates a spot to investigate. *My aim when making my own bait was to have a solid skin, but a paste middle.

Leaving aside the obvious faffing around making this stuff. It might be me not understanding, but what would you actually use these liquids in? If added to a boilie base mix, wouldn't the boiling process actually kill any 'benefical effects? I get adding to a groundbait might work, as for a spod mix, wouldn't any effect just vanish in the volume of water in any lakes..... guessing a lot of this 'science' might have been tank tested?

Oh and there's some good discussion here so let's keep it going and keep it friendly, unlike the other forum where you get banned for simply thinking out loud lol..

As you mention Minamino / multimino; has anybody tried the new AA Baits Megamino? MegaMino™️ - AA Baits The blurb is as always enticing, a mate has been using it and I must say he is doing well using a small amount on pellet, on a notoriously tricky CV lake. I have tried it the last 2 sessions but as my water here isn't one for giving up it's prizes often it's less easy to judge. A couple of pick up's a year is good going..

"Not only is the effect the same, the products you mentioned are more or less hydrolysates" Oh dear, you really need to be right if you do want to try to make a point. If you really want to get in an argument I will wear you down with facts, and be correct with my facts, which sadly yours are not. I can get my data from the original research I did years ago, quite frequently back in the early 2000's when I was working with bait manufacturers. (Some of the references and sources are listed) The oat milk research was when I was working in the catering industry as we had to do full allergen test and have full data sheet to hand. Also standard oat milk will not produce a cappuccino with much 'body', you won't get ⅓coffee, ⅓milk and ⅓froth, you'll get a milky coffee, almost identical to a latte. So far I have shown many of your arguments as incorrect, and instead of 'cherry picking' and missing words out like you. (You were close on Nutramino) You missed a bit: Hydrolysates are simply formed by adding water, adding an enzyme, or acid to create a smaller particle. I do mention adding an enzyme or acid, which you ignored. Yes, commercially produced oat milk is a carbohydrate hydrolysate. (https://pmc.ncbi.nlm.nih.gov/articles/PMC10534225/) During manufacturing, oat flour and water are combined and treated with natural food-grade enzymes (like amylases). This enzymatic hydrolysis process breaks down the oats' dense, gritty starches into smaller, sweeter, and highly soluble simple sugars (like maltose and glucose) This controlled hydrolysis serves three critical purposes: Texture & Creaminess: It prevents the oat starch from turning into a thick, gummy paste and ensures a smooth, milky liquid. Natural Sweetness: It breaks down starches to naturally sweeten the beverage without requiring the addition of processed sugars. Ingredient Labelling: Because the starches are broken down intentionally to sweeten and smooth the drink, labels will often list "hydrolyzed oats" in the ingredients. Multimino is a form of pre-digested liquid food. However, instead of being a traditional animal-protein hydrolysate, it functions as an amino-acid-rich syrup based on Phosphorylcolamine (PPC) and natural extracts. How it works: Because the protein chains are already broken down, this highly water-soluble syrup is considered "pre-digested," making it extremely easy for fish to digest and absorb. Ingredients: It is traditionally a blend of PPC, predigested liver extracts, spleen extract, fruit extracts, and natural sweeteners. Difference from Hydrolysates: While pure hydrolysates (like Salmon Hydrolysate) are the direct breakdown products of whole animal flesh, Multimino is a specialized medical-grade nutrient supplement that provides a similar profile of free-form amino acids. Nutrabaits Nutramino is essentially a human-food-grade pre-digested liquid food. While Nutrabaits sometimes uses the term "pre-digested," the process of breaking down complex proteins (like liver, spleen, and gastric mucosa) into highly absorbable, free-form amino acids is exactly what enzymatic hydrolysis entails. Because it mimics a pre-hydrolyzed or pre-broken-down protein source, it gives carp an irresistible and instantly digestible amino-acid profile. Standard corn steep liquor (CSL) is not naturally classified as a hydrolysate. It is instead the raw, concentrated liquid byproduct of the wet-milling process, generated by soaking corn kernels in water and sulfur dioxide. Liquid Yeast is an interesting one, it is actually the soluble liquid left behind after the hydrolysate has been removed. This is used as a flavor enhancer (like Marmite or Vegemite) or as a nutrient for cell cultures. Active Liquid Yeast: This refers to intact, living yeast cells used in baking or brewing. This is not a hydrolysate.

Ha, right posh that..!

no i bought it as is, no longer have it as due to divorce some time ago i ended up having to sell it on

That explains it mate, btw I did notice the brolly with 'storm sides' fitted? I used to have a WaveLoc brolly with an overwrap fitted back in the day, then moved onto a Hutchie bivvie dome... luxury at the time 😂

That was summer 89 I think; no bans for anything then, you had to buy a ticket at the post office in Lechlade to fish, £7.50 a day or £25 a week seems to come to mind.. That 200lb cat actually was from Cassien not the Ebro I remembered after posting above; one of the fist massive cats caught by an English angler at the time. Nowadays it has obviously changed a lot, like everywhere has, it is still a nice place to hand out fore a few days when not too busy..

That's the problem these days; and partly why I no longer have any fast bikes, certainly in the SE of the country anyway, way too many cameras etc, you just can't enjoy riding freely much without doing track days..

That's lovely, good to see some retro Jap 4's around still.. Did you do the resoration?

Not only is the effect the same, the products you mentioned are more or less hydrolysates. Yeast extract is typically produced through autolysis/hydrolysis of yeast cells. CSL contains degraded proteins from the steeping process. Products like Minamino/Nutramino derived much of their effectiveness from predigested soluble protein fractions, meaning proteins have already been broken down into peptides and amino acids, which is essentially what a hydrolysate is. So yes, those products worked long before “hydrolysate” became a fashionable buzzword — and they still contained hydrolysed material chemically speaking. That is still completely different from saying “adding water creates a hydrolysate” or that oat milk is automatically one. Hydration and hydrolysis are not the same thing. Hydrolysis specifically means actual cleavage of chemical bonds, particularly peptide bonds in proteins.

And my old GS1000HC this was my last bike, had 1100 big bore kit yoshi cams harris 4 into 1 full race pipe

My old CB700 SC California import

That was the swim that many years ago I think it was Mike Winstone and another bloke won one of the first 'Carp matches' held there, using PVA mesh bags of pellets? I actually thought Tiger nuts were banned at the time on HorseShoe but might be wrong? Anyway, I used to concentrate my efforts on Winter bay, winter point and disabled swim and the middle road bank swims were good. Not sure what the place is like now, and sounds so anti what it was set up to be, obviously cannot turn the clock back but early days were actually a very special time imo Best times were before the flying rats arrived and those carp could be caught so easy on mixers very early morning when the big group of carp moved into winter bay

You are missing the point, it does not need hydrolysates to have a 'controlled breakdown', to enable protein to be more easily digested, or solubility and leakage. Absolutely everything you have put down about free amino acids and peptides does not require hydrolysates. That was accomplished for years with Multimino, Nutramino, Minamino and various other brand names, Corn Steep Liquor and Liquid Yeast or other ingredients. Soaking and glugging baits after boiling in them did exactly the same thing. They could also be mixed in with the base mix. The effects are the same. Hydrolysates are simply formed by adding water, adding an enzyme, or acid to create a smaller particle. A basic hydrolysate is oat milk!