Needing a little advice as how to create a chum bucket. What grain do I use and what else do you put in the bucket to make it sour?

Milo and water and wait.

Range cubes and beer,or old minnows. put a lid on it let it sour, then knock holes in the bucket tie a marker to it and let it down . Although ive never done it in the winter,it may work. Ive only done it in warm water?

yeast & sugar speeds it up. 30 gal plastic trash can with lid works great and cheep

Sour Grain
1 50lb bag of Whole Wheat, Hen Scratch or Milo
1/2 cup of sugar
1 40oz of Steele Reserve Malt Liquor
and fill with water until it's a few inches over the grain
DO NOT CLOSE THE LIDS TIGHT YOU NEED FOR THE GAS TO BE RELEASED. AFTER 2 WEEKS OR AFTER IT STOPS BUBBLING YOU CAN SEAL'EM TIGHT

*** Check water level daily. You should always keep water at least a few inches over your grain. Hope this helps
This is by know means the law just what I do

wheat and Milo are the best to use, however you can also use cracked corn too if you cant get any wheat. In the winter time you should definatly add some yeast (or just a can of beer per bucket). It will take several weeks to a month in the winter time to really get it smelling ripe... You should make up like 4 or 5 buckets full and just let them sit till spring, that would be even better!

You can use what Eddie said, but to help speed up the souring method, if you have a turkey fryer pot, fill it up with water and boil the water. Just don't fill the pot all the way up. You will be fishing over sour grain in days instead of weeks.

i guess if i were wanting to know what to put in a grain bucket i would just guess the obvious, GRAIN hahaahahahah, sorry, coudlnt resist

remind me to never eat a fried turkey with big Zee

Oh, I don't use mine. I just wait for my neighbor to go to work and borrow his.

I use milo, yeast, and water. It takes about 4 weeks in the winter as long as you can set them in a sunny spot. That boiling idea is a good one I might have to try; never use the turkey fryer anyway...

hahhahahaha thats funny.... good info though, never thought about that. I like to make some buckets in the winter and let them sit for months, then its so bad when you open it you almost gag.. thats when you know its really good! Growing up we used to just keep a 50 gallon drum full of soured wheat.. you almost had to wear a mask scooping it out! lol

Big Zee were do you live? Last time I used my turkey fryer the turkey tatsed funny. It also smelled like grain HAAA.

i keep the 55 gal barrel of chum. I keep my chum barrel inside a barn. If i need to speed a barrel up i add 1lb of sugar and keep the barrel insulated (old army blankets taped around it) and put a heat lamp on the top. It will sour in less than a week, but is best after about a month
In summer i dont have to do all of this, it will sour in 4 days and is perfect after 2-3weeks
I keep a screen over the top of mine and add water as needed. I can not stand maggots.
For grain i use milo, cracked corn, wheat, and some oats
I actually have had my best luck on 50/50 milo and oats. The milo sinks really fast (small and dense) the oats sink really slow and spread out (bigger and lighter) But man the smell of rotten oats smells just like poop

i keep the 55 gal barrel of chum. I keep my chum barrel inside a barn. If i need to speed a barrel up i add 1lb of sugar and keep the barrel insulated (old army blankets taped around it) and put a heat lamp on the top. It will sour in less than a week, but is best after about a month
In summer i dont have to do all of this, it will sour in 4 days and is perfect after 2-3weeks
I keep a screen over the top of mine and add water as needed. I can not stand maggots.
For grain i use milo, cracked corn, wheat, and some oats
I actually have had my best luck on 50/50 milo and oats. The milo sinks really fast (small and dense) the oats sink really slow and spread out (bigger and lighter) But man the smell of rotten oats smells just like poop