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You need to be a registered member of Barbel Fishing World to post on these forums. Some of the forums are hidden from non-members. Please refer to the instructions on the ‘Register’ page for details of how to join the new incarnation of BFW...
Trouble is it don't matter how hard you are, if your sitting on your box, a simple push and your in the drink, and who's to know these circumstances, maybe a friendly chap coming behind you to ask how the fishing's going and whack with a hammer.
Cheap and sounds nasty to the tackle tarts I know but I brought a "Nash The specialist Stillwater float rod" for just that, 13ft cheap as chips lovely finish with strengthened joints and will handle anything, I still use it, an awesome piece of kit but not sure if you can still get them.
Used...
Gents, can anyone recommend a 12ft 2 piece quiver rod (not push in tips), with a soft enough action for the Warks Avon or slower parts of the Severn, not too worried about seeing the 3ft twitches, but the barbel rods I have between 1.5 and 1.75 test are not sensitive enough really for the fish...
Similar thing here near Holt Fleet, night fishing with my lad, he hooked into something like a barge on steroids never saw the fish, its happened twice since.
Otter
Ive seen a few in my time on the Severn and Teme, but never ever one as big as I saw two weeks ago on the Warks Avon, it was truly massive and a very light brown colour with the sun on it.
Done some reading on base mixes and ingredients, and I think I may not be far off, I am trying a simple mix that on the venue I fish on the Severn im hoping me be the right combination.
But who knows, itl be fun trying anyway, mind you I remember saying that many years ago when we where trying...
Gents another thought has passed through my head like tumbleweed.
If I want to freeze my boilies, am I better to freeze as soon as they have cooled or let them dry out overnight before freezing?
A question to all who have tried or know how to make boilies, I am about to have a go at some simple boilies using a base of Soya flour and Semolina, I intend to add a powdered flavouring, and fancy the crunch factor as well.
Question is what percentage of flavouring lets say fishmeal to the...
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