What do you do with the excessive recycled yeast ?

I've cropped and reused yeast for other batches of beer before but never a cider or anything else. This sounds interesting. I'm mainly intrigued by the brown sugar passion fruit tea thing you mentioned - how do you concoct this?

 

Is there any reason it couldn't be used to raise an 'interesting' loaf of bread?

 

I was just about to post this. I think the instant and quick rise yeasts are pretty incredible at doing thier work. I'd think even Notty and 1056 would take significantly longer. We'd probably end up with something more similar to sourdough than anything.

 

The process would be similar to sourdough and it would probably take as long to rise (since in both cases you're using yeast not bred for quickly making bread), but the flavor would probably be closer to normal bread than to sourdough. The yeast would probably yield interesting and unusual flavors (unusual for bread, that is, but perhaps reminiscent of beer), but the flavor of sourdough comes from the same critters that put the sour in sour beer.

I've been meaning to make some bread with beer yeast, especially a strain with more unusual flavors, like a saison. I'm already used to making sourdough, so it should be straightforward. I could add some spent grain from the same batch, too...

 

Have made bread with spent grain beofre but not the yeast. Though I have heard of others experience making bread with beer yeast. Unfortunately the yeast was from a hop forward IPA. The bread had a very distinct bitter flavor, unpleasant. So be sure to wash your yeast well depending on the style of beer you are harvesting from.