Sorry, I meant marmite! Fuller's had rows and rows of bins of their skimmed yeast, which were destined for marmite. It's one of these bins I skimmed and worked up when we got back, lol.
Yeah, I saw a lot of complaints on the 037. Trying to look into why. I've seen a lot of slow and stuck ferments, but I don't think I've seen sour, that sucks. And I think I also recall that it didn't clear, which is bizarre - don't you think? "Highly flocculant," etc.? Did you ever get in touch with white labs about it?
On its origin, yeah, just a gut thing but that's my thought to. In listening to the Black Sheep interview though, with him mentioning it's a multi-strain they use, and they have a specific regimen to keep the ratios as consistent as they can, I think that would be really hard on the home level.
Yeah, I saw a lot of complaints on the 037. Trying to look into why. I've seen a lot of slow and stuck ferments, but I don't think I've seen sour, that sucks. And I think I also recall that it didn't clear, which is bizarre - don't you think? "Highly flocculant," etc.? Did you ever get in touch with white labs about it?
On its origin, yeah, just a gut thing but that's my thought to. In listening to the Black Sheep interview though, with him mentioning it's a multi-strain they use, and they have a specific regimen to keep the ratios as consistent as they can, I think that would be really hard on the home level.