vegemite flavour

[donburke]

i have just made my first home brew, it was a dutch lager,250g maltodextrine, 250g dextrose, and 500g pale malt

it was brewed at warm temperatures (average around 25-26 degrees), and has now been in the fermenter for 5 days

its been at FG 1010 for two days now,so i would say it finished fermenting

i tasted a sample, and was quite nice except for the vegemite after taste

is this vegemite taste likely the result of the hot temperature ?

is the vegemite taste likely to reduce after bottling fermenting ?

is there some other reason it has a vegemite after taste ?

thanks

[squirt in the turns]

First, I'll qualify this answer by saying I've only made 4 brews myself, so don't take any of this as definitive.

It seems to me that as Vegemite is made of brewer's yeast, a Vegemite taste can be blamed on excessive yeast in the beer. When you drank the sample, was it the very first liquid you drew from the fermenter? It's recommended that the first couple of hundred ml be thrown out as it will contain a heap of trub and crap stirred up from yeast cake on the bottom of your fermenter. For this reason, your gravity readings will be more accurate (lower, maybe?) from a sample taken after the first half a glass is drawn off.

My 2nd brew, a Coopers Real Ale, turned out great - no funky tastes at all. In my efforts to get a final stubby's worth out of the fermenter, I gave it a bit of a tilt 'n' shake and after a month that stubby had a layer of yeast 5mm thick on the bottom, and a distinct Vegemite taste.

The longer you leave beer in the bottle, the more the yeast will fall to the bottom and compact (to a certain point, I suppose). Maybe also think about racking?

I wouldn't blame the temps - my first brew was around the same temps and while it had a bit of an off flavour, it wasn't vegemity.