Marmite

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Joined
Oct 24, 2018
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Netley Abbey, Southampton
Had trouble finding Marmite in the supermarket the last few times I've gone.
Heard on the radio today that Unilever, who make Marmite, have said that they are only producing it in wee 250g jars now because they depend on the brewing industry for the yeast by-products that go to make it. (See here, here, etc)

Anyone got any thoughts on converting trub into home brew Marmite?
 
My wife won’t be pleased. She adores the stuff. I’m a take it or leave it sort of guy. If I could produce marmite as well as making her wine, then I could possibly be on her good side for life.
 
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From your link

"This home-made Marmite admittedly tastes different,"

So not really marmite. I remember having a look into this (I dont know why. I dont like marmite). The consensus is it's too hard/complicated a process to do at home. I even came across a post in an Aussie brewing forum from a bloke who used to/did work in a marmite factory. Apparently the process needs specialist factory equipment
 
From your link

"This home-made Marmite admittedly tastes different,"

So not really marmite. I remember having a look into this (I dont know why. I dont like marmite). The consensus is it's too hard/complicated a process to do at home. I even came across a post in an Aussie brewing forum from a bloke who used to/did work in a marmite factory. Apparently the process needs specialist factory equipment
Yeah, looks a right faff to be fair and for a much inferior final product. As homebrewers, I'm sure we can all relate to this to some extent? :)
 
Yes I have tried making my own. It ended up the right colour but the result was bitter - from the dry hops I used. I think it needs a fresher yeast and probably need to culture up yeast specially for this without any hops involved.
Celery and salt are the main flavouring, but I believe carrot or sugarbeets were in there as well, mainly because they were cheap and available during the war and added sweetness. It does take time but you can let it cool between simmering - or use a slow cooker with variable temperature control (like an inkbird). My main problem was making sure it didn't boil dry and burn.

Boiling under reduced pressure isn't all that fancy. It is just a cheap method to extract a lot of water very quickly. It will only speed up production times and make a syrup quicker. I don't even think they did this originally.

I will give it another go now I know the autolysing temperatures and times, and when my celery has grown large enough.
 
I love marmite. Myself and my son use a spoon to mack in all over tbe bread for toast. A large pot lasts around a week and a half. God i love marmite
 
I used to love Marmite, and ate quite a lot of it until last summer, when I developed gout on my right big toe. Naturally, I thought my homebrew was a factor, so I cut down a lot on beer and stopped eating Marmite altogether. It has taken a long time, but the very painful joint swelling has now virtually gone. My beer intake has pretty much crept back up to what it was, but the toe is fine. I therefore wonder if it wasn't mainly the Marmite that was to blame. Either way, I'm now off it for good.
 
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