Re: [new_distillers] Marmite, Vegemite - back to the source
- That's a very good idea - I had been wondering about that. Is there a generally accepted or "best practice" for saving spent yeast? I have been using servomyces (sp?) for a while, and it's worked fantastically.
Can you just pour out the old yeast after you've racked and then boil it down to a paste?
--JohnOn 5/22/07, waljaco < waljaco@...> wrote:
The main source for Marmite, Vegemite, Promite etc. is spent yeast -
torula yeast, brewer's yeast etc. So it would be better (cheaper, no
additives) to save your lees from a previous fermentation and reuse
them in your new mash as a vitamin B source for the new yeast.