I ran out of beer and time, so I threw down a k&k last night.
Stupidly I used the yeast under the cap. Stupidlier I didn't even hydrate it or anything, just pitched it on top. (Yeah yeah I know, but rough!)
Anyway (surprise surprise) there's no action. So I did the only thing any self respecting distiller could think to do in such an emergency and threw in some lowans!
My question is this... what does bakers yeast taste like in beer? Should I bottle it, or add a couple of kg of sugar then distill it?