That explains it. If it were me , I'd get the regular yeast, too much work for potential second fail. info about the substitution:

Along with other Saccharomyces species, brewer's yeast is used to brew beer and bake some breads, and can also be used as a nutritional supplement in an inactive form. ... While brewer's yeast can be used to bake bread, most bakers use baker's yeast specifically, a sweet and less bitter culture of Sacchraomyces.

Also read you'll need to use 2x's the amount called for regular active dry yeast

benja123 wrote:

Maybe try to order yeast on line? I haven’t looked but I know it’s a problem item to find. I’m not going out into Zombieland just for a three pack of yeast!

HockeyDad wrote:

Finding yeast is still difficult. And I'm not that interested enough to try running around or getting it from those who grabbed a bunch. I guess I'm not committed to my quarantine baking enough. :)

victor809 wrote:

Experimented with a red curry beef recipe for lunch.

HockeyDad wrote:

I'm probably just gonna stick with yeast-less items for a bit. I've got buttermilk in the fridge and I was reasonably successful at biscuits.

victor809 wrote:

Shopped out of town in the morning and no one had yeast including Aldi's. Noticed buying limits on Ramen noodles and very little on the shelves. Bought a smoked ham at thirty nine cents a pound - last one they had. Got gas for the first time since March for $ 1.519 per gallon.

tonygraz wrote: