Start here (internal links): Boilie School Hub • Rolling + Boiling Basics • Whey Gel & Egg Albumen • Solubility vs Water Time Direct Answer Hardening is controlled by process + ingredients. If your bait is too soft, you can’t…
Start here (internal links): Boilie School Hub • Reading Dairy Protein Spec Sheets • Rolling + Boiling Basics Direct Answer Dairy powders are moisture magnets. If you store them poorly, they clump, weigh differently, and behave differently in the paste.…
Start here (internal links): Boilie School Hub • Water Temperature • Whey Powders Guide • WPH (Hydrolyzed Whey) Guide • Solubility vs Water Time Direct Answer When Michigan water is cold, you generally want baits that start working without needing…
Start here (internal links): Boilie School • Yeast & Ferments Hub • Milk Proteins Hub • Reading Spec Sheets Important: use unflavored products only. If it’s marketed as a drink mix, skip it. Direct Answer Brewer’s yeast and autolyzed yeast…
Start here: Boilie School • Yeast & Ferments Hub • Milk-Protein Dough Troubleshooting • Solubility vs Water Time Important: keep yeast products unflavored and test one change at a time. Direct Answer Most yeast problems come from one of three…
Start here: Sweeteners & Sugars Hub • Milk Proteins Hub • Lactose & Milk Sugars Important: this is about sweeteners (small-dose “sweetness tools”). For lactose specifically, use the lactose article. Direct Answer Sweeteners are used to shape the bait’s taste/smell…
Start here: Sweeteners & Sugars Hub • Lactose & Milk Sugars • Dough Troubleshooting Direct Answer Natural sugars are mostly used to add a food-like sweetness and to shape the bait’s smell profile. But sugars also change paste handling because…
Start here: Sweeteners & Sugars Hub • Lactose & Milk Sugars • Dough Troubleshooting Important: products vary. Labels/spec sheets are the truth. Use these as starting ranges and test. Direct Answer Most sweetness problems come from overdoing it: too much…
Water Temperature – The Primary Trigger If you remember only one thing about carp fishing in Michigan, make it this: Water temperature controls everything. It determines where carp are located, how active they are, how much they eat, and whether…
Reading a Lake Like a Carp Angler – Putting Watercraft Into Practice You’ve now learned about temperature, pressure, wind, oxygen, clarity, structure, seasonal movement, and feeding windows. Here’s the truth: None of it matters unless you can apply it when…