Chilly Chubbing in January

Over the last month I have been predominantly focusing on the Warwickshire Avon around my local area. To say that the weather has effected this has been an understatement, with floods, freezing and run off. I have though managed to snag a few. My tactics have been very simple, with processed bread in a small cage feeder on a short pat link to a size 8 super specialist hook. I did from time to time change the feeder for a couple of swan shot to improve my presentation , allow the bread to find its natural resting place in the flow etc.

This was the largest of the fish, caught from a swim in which my rod tip almost touched the opposite bank!!

And then the snow came!!!

 

 

 

 

 

 

Unsure why the is one came out blue?

 

The fish have ranged between 3lb 7oz and 4lb 8oz. The best tactic that I have found is to keep moving , as bites usual come within the first 15 mins. Would really like to bag a 5 from here. Though I am more than aware a 5 is not a massive fish, it is not all about that for me. I could fish many areas that have a reputation for large chub but fishing a section of the river which is no more than 5 metres wide has a more rewarding feeling.

All in all I am really enjoying it, having caught in many different swims and thus far not blanked, landing 17 fish in 8 outings.

As the water clears and settles I aim to fine down and fish the stick in suitable swims.

Cheese paste - fully clothed chef!

As it has all been used up it was time to make a new batch of cheese paste to use on the river for the chub. I thought I would show you all how I make mine, not only as a guide but also to see if you guys make it differently (might improve my catch rate!)

First I start by making sure that my misses is out, as the smell is somewhat acquired.

My ingredients are a packet of Just roll short crust pastry, some strong mature cheddar, pack of danish blue, piece of Parmesan, and some food colourings. (red and yellow). I also have at the ready a couple of pairs of rubber gloves, a chopping board, rolling pin and three freezer bags.

To start with I break up the blue cheese into a bowl, adding the grated cheddar and then some grated Parmesan. I then put this in the microwave for about 45 secs to soften it up.

Whilst this is going on, I roughly roll out the pastry and form a kind of bowl.

I then add the cheese mixture into this and start to knead the ingredients together for about 5 minutes. the result of this is a block of dough which stinks to high heaven and is a bit larger than a fist.

At this stage the dough with have a slight gloss to it as the oils from the cheese rise to the surface.

I then make 1 ball into 3 about the size of oranges. I add yellow dye to one, red to another and leave the last one plain. Be careful as this point as quite often the dye squirts out as you knead it through the dough......should see my wall!!! The reason why I like to make a couple of couloured batches is so I have some variation in different coloured water.
After a couple of minutes on each the dye is uniform and I have three balls ready to put in the fridge. I will leave these over night, and perhaps add further colouring, or some flavours such as butyric acid or garlic oil to them.

If they are to stiff I will add a small amount of oil based liquid/marge to ensure that the paste is soft enough top strike through, as in the cold water the paste hardens up quite alot. Thought to be honest I usually leave them as they are for the first few outings as sometimes simple is best.....bring on the chub!
Let me know how you make yours.......got a right ear bending just when the misses returned....You have been warned gents!