[vintagedave]

Author here! Thanks, though the kudos really goes to the friend who followed up on the idea of doing it and asked me to pop round in the afternoon and make some.

Re process, the linked video talks about using a centrifuge to separate the yeast and liquid, and in fact improvised a home-made centrifuge using a washing machine. It’s possible that simply skimming the top of a settled mixture is not nearly as effective and yeast contamination led to some of poor flavor notes.

As for stouts: noted, thanks, looks like I need another approach. The main reason was not just bitterness but colour: to start with a dark liquid to get a black end product. Any thoughts on how both Vegemite and Marmite end up so black?