I recently tried a bottled homebrew that has been conditioning for 2 weeks. I refrigerated it for a few hours. Both the "youngness" and the short cooling time lead me to believe that a lot of yeast was in suspension. A lot of yeast was visible on the bottom of the bottle.
The beer tasted fine, great even. The dregs were quite yeasty (nearly opaque), but I sampled a bit anyway (i.e., I drank nearly pure yeast). Didn't taste bad.
The next day, I had a bad encounter. Let's just say it involved an hour on the toilet and it wasn't pretty.
Question is: did I "poison" myself on the yeast? Is it bad to consume in large quantities?