On 2/28/2013 4:40 PM, baloonon wrote:
> It's also unclear whether the sanitation is as good for bread yeast
> as brewing yeast, so there's the possibility of a higher risk of
> spoiled brew. It also sounds like baking yeast tends not to settle
> as well as brewing yeast, and suspended yeast can give a bunch of
> unpleasant flavors.

That settlement point is interesting. I've heard a lot of people
complain about bread yeast in beer that the aftertaste is a bit like a
burp after having some really yeasty bread. It sounds like it can be
done, carefully, but doesn't sound like something worth the trouble.

Maybe finings and a crash cooling would help, but if you're too cheap...

> It's possible to reuse yeast several times, so it may be
> cost-efficient to buy a cheap packet of brewing yeast and then
> re-fermenting with the sediment left after a batch ferments. Google
> the words --> repitch yeast slurry<-- and you can get more
> information on good practices.

....to get a proper yeast, I doubt you want to drop the money on finings
or a freezer. :-p