Asterman

Thanks for that. Much appreciated.

Hi Quote Any ingredient in a boilie is denatured, or liquids evaporate as they are boiled, less so if they are steamed. That is really interesting when you consider the hottest byproduct of boiling water is steam itself...If added to boiling water it will take longer for that to come back to steam temps and also far longer to reach the centre of say an 18mm boilie where it rarely gets higher than 60 degrees up to a 2 minute boil. Less so if steamed? However, i do like to learn. Feel free to explain.

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.