Due to lockdown ,I am unable to get hold of any brewers yeast. And since this is my first attempt at brewing beer,I wanted to know if I can get anything remotely drinkable with bakers yeast. Taste is not the absolute priority right now as long as the drink is not dangerous for me in someway. I am planning to make the wort from whole grain and then pitch bakers yeast but I’ve read that the strain in bakers yeast …

I find myself baking a couple loaves of bread just about every weekend. Has anyone tried reusing their yeast from brewing for baking bread? I've heard that using some of the spent grain in bread recipes works well, but I'm curious if brewing yeasts are significantly different from those used baking that it would produce some not-so-great tasting bread?

How quickly will bread yeast take to create and ethanol concentration of ~15%~,~10% and ~5%~ in at 30°C.I believe bread yeast is designed to rapidly fement(at first at least) but is not that ethanol tolerent so will progressively slow down as the ethanol concentration climes.I appologise if a similar thread has been posted already somewhere else on here by somebody else. NOTE:I am not asking for a precise answer just a rough estimation from experience even from wine yeast.

Has anyone here ever made Kvass? If so what was the result? How did you go about it? Did you add any special ingredients (spices, herbs, fruit etc...)? Is there any special process I should know about? I'm going to bake some rye bread tonight so I can brew some tomorrow. And I would love some good info if anyone here has experience fermenting this.