I just cooked a 21L batch of German Pilsner and when I pitched the Saflager w-34/70 yeast sachet, on the packet it read "for use 10-15 litres". I didn't have another sachet so I panicked and then pitched a bread yeast sachet into the fermentor. It went crazy with the fermentation and my breather was bubbling like a boiling kettle (its calmed down now). My question is: Obviously the bread yeast isn't ideal, but seeing as though the beer yeast was also added, would my Pilsner be a total cock-up now come drinking time? Would the Saflager "dominate" the bread yeast and churn out preferable esters? I had been drinking when I made the decision to add the bread yeast and now I regret having done so... Why don't Fermentis just make a sachet for a standard 5.5gal/21L batch?????