WLP007 and a stick of butter.
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did i ruin my beer? is it going to taste bad?
Ruined is probably a stretch, but based on the fermentations I've done with bread yeast, I wouldn't get your hopes up as far as flavor. Another potential concern would be contamination, since standards for microbial levels in baker's yeast are relatively high. I'd give it at least a full month in the fermenter, assuming you're bottling. Having a bacterial fermentation kick off in the bottles would be a Bad Thing.
i will kegging this brew. any more advice for me?
One other question related to the boil kettle size...the kit I purchased states you can use a 3.5 gallon kettle or larger. Can I get away with that size for now versus a 5 gallon? I'm just thinking about chilling the wort using ice baths at this point, and the smaller the kettle the more manageable. Thanks again to everyone!You can get away with smaller but full boil gives better hop utilization. I was doing 5 gal boils and ice baths and once I went to an immersion chiller I never went back.
I did this one time, i put an apple and a orange in a paper bag with the avocados, and it helped them ripen faster. I guess the fruits give off some sort of chemical that helps the avocados do ripen