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Something needs to be put in place, the spam is getting pretty bad

That's great to limit account creation, but can you set new users to moderated (all posts need to be approved by a modertor). That may be the only way to stop the current issues. It looks like the spammers have found a new way to hit the forum en-mass.

Hi all, not been around for a while. I am looking for a larger bivvy for longer sessions and potential France in the coming years. However it wont be used a huge amount as i prefer my smaller one for short sessions. Anyway i have found a Nash Titan 2 for sale 2nd hand and it seems OK. However i am not familiar with it as i think its quite old. I like the look of it as its quite high and will allow me to stand up in it, i am quite old so back pain on longer sessions is commonplace. Anyway does anyone have any info about it as i am struggling to fund anything online. It odnt seem to have any ventilation panels as far as i can see.

I had a visit from the EA about a month ago on a commercial miles out in the sticks, the first time I've seen them in over 30 years. At least a few years ago you used to get a printed licence with a David Miller painting that softened the blow a bit, now it's all done virtually. Mind you, the state of the Royal Mail, it probably wouldn't have turned up anyway!

I spent some time on there late 80's, flitting between summer and winter bays, the attached photo was summer point, this was also when I became aware of tiger nut's, having been mostly using chick peas until then, the carp went mad for tigers so I made the most of it, getting hold of them wasn't easy though, a non fishing shop in Swindon refused to sell any to me as they knew I was using them as bait..! Good times then though, I seem to remember some of the guys talking about an angler there fishing the winter bay near all the snags (now long gone) called John Allen, who'd recently had that 200lb cat from the Ebro..

Yes, my post disappeared and I have no idea why. It was a link to a blog that directed people to the Bait tactics youtube channel I have experienced good results with fermented particles, will try the fish next time. an easier solution is just to use anchovy or fish sauce from the Asian shops, its basically fermented fish in salt too

Definitely not the only one. grinds my gears lol

Ha, thanks, I guess there's different levels of grown up

Just renewed the license..... 55 quid. I can't be the only one who resents paying that. Can't think of a single way the funds reinvested have benefited me.

Has a geo-ip block or something been implemented to try to prevent a reoccurrence?

Yes it didn't link to any hydrolysates link, it was a 'rant' by someone about people copying their bait. Now hydrolysates are actually fairly easy to use, and many people can use bait that is effectively breaking itself down without realising it. I think it is in the Specialised hookbait thread, where I mention efflorescence, the enzymes, salts and sugars coming to the surface of baits

Welcome to Carp.com, although I struggle with doing grown up

Thanks, glad your all sorted now too..

Hi Paul Been looking in for some time now and have struggled to register for some reason? However, here I am. I hope this place offers you a good place for discussion and where opinions and alternative views are welcomed. Reading through a large number of previous threads, I think you are going to be ok.

The last time I went there it was empty, that was a few years ago though, I'm pretty sure there has been a lot of stockies put in since it filled up and I seem to remember there being an enduro last year, may ask on one of the FB groups?

Here's hoping..

Hi all; I posted a link to this channel on the other forum and got my account restricted for it - not that I care tbh.. I've not done any hydro's myself but this channel shows clearly how to do it at home; I generally get this from AA or Luc at Feedstim, both are excellent. I have done a fair bit of Lactic fermentation over the last few years, mainly in particles and yep, done well in the specific conditions the results make it highly worthwhile.

grown up !!!

Greetings all - looking forward to a slightly more grown up place to talk about our simple past time than 'elsewhere'..

back up and working, and a spammer banned lol

Couldn't post this on the news section, but it's been down for a few days for me. Missed being a grumpy old git at times! 😂👍

I might be mistaken, but think one of your original posts on here was deleted? Anyway, I have wasted a bit of time earlier looking into hydrolsates, seems too much faffing about and can't be bothered with it. God knows what the fish one smells like!!! Seems like there is nothing new anymore in the 'bait war' trends, will younger carpers actually do this... of course not. As a property program said ages ago, it's all about 'location, location, location' 👍 Tight lines to all, hopefully I will get on bank when my club lake reopens after spawning is done 👍

I was speaking to some people in a fermented food group on faceache... There is this chef there doing his own meat and sausage stuff. He strongly adviced me not to use homemade culture but pointed me towards commercial bacteria cultures. with the homemades it is hard to get consistent results and also you risk food poisoning like salmonella and botulin. In particular when fermenting liver and fish. This one should be perfect: https://www.weschenfelder.co.uk/flora-italia-lc-25g-sachet.html Recipe from the chef: Mince fresh Mackerel thoroughly. Add: 8–10% salt 3–8% molasses or glucose Acidify immediately: lactic acid alone, or lactic + small amount citric acid until pH reaches ~4.0–4.2. Add Flora Italia LC at recommended dosage. Ferment in food-grade bucket/container at ~20–30 °C. Stir daily with clean utensil. When liquefied and sour-stable (typically 1–3 weeks), store cool/refrigerated. Can store for a year in the fridge. Warning. If it later develops: swelling pressure, mold, strong fecal/sewage odor, sharp sulfur gas, or pH rise, discard it.

why is that mate?

Wrong forum lol