Vegemite Taste ?

[drsmurto]

Dropped in to the Lovely Valley Beverage Factory on Sunday on the way home from a weekend of camping down at Deep Creek. Mate of mine has been there a few times and wanted to stop in for a tasting and to grab some beer. I reluctantly agreed as i heard it was an extract micro.

Tasted their Creamy Stout and Irish Stout - having had the export Guinness on Saturday night followed by my AG version so it was fresh in our minds.

The irish stout tasted like someone had stirred a spoonful of vegemite into a glass of West End. :icon_vomit:

Probably should have said something but the brewer is an old bloke who probably wouldnt understand. $48 a carton for extract based beer.

 

[chris.taylor.98]

I brewed a Weizenbock about 6 months back and after about 3 months it started to develop a slight Vegemite flavour ( not really that prominent but noticeable in the finish ). I was using the Wyeast 3333 (German Wheat).

I have had some since ( about 2 months later ) but the Vegemite flavour has seemed to have subsided again.

 

[Acasta]

I split a pack of 1469 on 2/8/12 and left it in the fridge. Today upon letting it warm and adding it to a starter I got some vegemite smells coming from it. After I bit of reading, I figured its autolysis of the yeast. Assuming that not all the cells are dead, I've pitched it into a 500ml starter anyway and will see what results.
Any thoughts on this? Will it be ok after producing some more cells?

 

[Yob]

Any thoughts on this?

I pulled a small jar out of the fridge yesterday that was starting to darken on the top (indicative of mortality) I was going to pitch it to a starter but decided to "rinse" the yeast as I would do from re-using trub to remove the dead cells. Reminds me to go pull it out of the fridge again and get the starter ready

:icon_cheers:

 

[dmclaugh]

Hi peoples,
I made an AG 6 weeks ago from which I rinsed the yeast from the trub and placed in a preserving jar in the fridge. I sterilised the jars etc, and currently am in the middle of doing a yeast starter. I smelled the preserving jar and it smelled like Vegemite, and smelling the starter after a few hours, it smells like beer and is fermenting fine. I'm assuming it's ok, but am interested to hear how the beers went when people have brewed using yeast having these characteristics.
Thanks in adavnce

 

[philmud]

I brewed a stout a couple of weeks ago, out of the fermenter I got coffee/choc/roasty malt - 2 people I gave a small sample to both said Vegemite (independently)

 

[geneabovill]

Maybe we could write to the BJCP and have Vegemite Stout added as a style.

Could possibly call it 'Australian Breakfast Ale' or something..

 

[Midnight Brew]

Hi peoples,
I made an AG 6 weeks ago from which I rinsed the yeast from the trub and placed in a preserving jar in the fridge. I sterilised the jars etc, and currently am in the middle of doing a yeast starter. I smelled the preserving jar and it smelled like Vegemite, and smelling the starter after a few hours, it smells like beer and is fermenting fine. I'm assuming it's ok, but am interested to hear how the beers went when people have brewed using yeast having these characteristics.
Thanks in adavnce

Sounds like the yeast started consuming themselves, those damn cannibal yeasties! Should be okay now its in a starter and ferementing but could have less then predicted viability.

On the subject of jars of yeast, I found a jar at the back of the kitchen fridge yesterday that had a compact brown layer of yeast, a white layer of yeast and the rest was amber coloured water. Looked at the date on the jar and it had been hidden there 18, months. Opened it up and smelt like vegemite and yeast. Tipped it out and cleaned the jar and put it in the dishwasher.

 

[dmclaugh]

The starter finished, I poured a bit into a glass, smelt fine and tasted it. Tasted like beer so I pitched it. Hope it works because the wort tasted sensational!
Thanks for the responses peoples and will follow up when the brew is up for tasting.

Cheers
Dan

 

[peas_and_corn]

You shouldn't pitch a starter when it's finished, it's best to pitch when it's active as that's when vitality is highest.

 

[dmclaugh]

Just to round out the conversation in case others come across this. It's been 3 months since (man time flies) and all I can say is that this brew turned out to be the best I have done to date! So as far as I'm concerned, even if it does smell like vegemite, as long as the starter ferments, then the yeast is good to go. I actually have more yeast that is older and does visibly show signs of autolysis (blackish layer on yeast cake), but I'm of the opinion that if it ferments in the starter then the there is still viable yeast so that should be right to make brew #4. I'm planning to do the same recipe I made in the next 3 weeks, so I'll let you know how that goes...

 

[Lionman]

Necro sorry.

My first keg has developed some vegemite flavours, but it hasn't been treated well.

I accidentally froze it in the keg (was fine tuning the setup, was lack of air circulation which I have fixed now.) I though it was empty so pulled it out. Went to clean it a week later and realised there was still a few litres in it. I chilled it again and hooked it back up but it definitely has a vegemite tinge to it now.

Would this have been caused by yeast activity in the keg after it came back up to room temp?

Think I will ditch it, I don't think it's drinkable, I pushed through a glass and I don't think I can do another one haha.