Vegemite/Marmite flavours

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shefeee

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Had a chocolate and coconut stout in the fermenter for 2 weeks now, but it tastes like Marmite, and I’m a little worried about autolysis. I used a Coopers stout kit with a can of coopers dark malt extract, as well as steeping chocolate malts and boiling the water with cacao powder and toasted coconut for 10 mins. I pitched at 24 and it’s been sat at 21 for 2 weeks. I’ve seen some advice to leave the beer on the yeast for another 2, but it already tastes really yeasty, any advice?
 
"Some people will love it and some people will hate it." is a well known advert for Marmite ...

... and ditto with the "leave it or rack it".

I've never had a brew taste "yeasty" if the yeast has been given enough time to finish fermenting and drop out of suspension; with the resulting brew being given enough time to carbonate and condition.

At the moment I suspect that your brew is still fermenting so leaving it another week won't do it any harm at all.

After that, take an SG and if it's at 1.010 or below transfer with priming sugar to bottles or a keg, carbonate it at 22*C for a couple of weeks, move it to somewhere cool and dark for another couple of weeks; and look forward to tasting it on or about the 19th of November.

If it tastes like Marmite at that stage I will be duly amazed!

Enjoy!
 
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