I was online and ordering supplies for an extract stout recipe, and saw a product called Turbo Yeast among the more familiar yeasts I've been reading about. So, I did a search on HBT for threads about Turbo Yeast, and most of the results I saw looked like teenagers trying to make garbage-tasting moonshine out of sugar water and more responsible homebrewers trying to dissuade them 
I'm wondering though: what if I made a nice malty wort, lightly hopped, with a smallish amount of peat-smoked grain for flavour, and pitched this Turbo Yeast. Then, after giving it time for a primary fermentation, racking it over some oak chips for secondary, and possibly leaving out any priming sugar at bottling to keep it flat.
My guess/hope is that the end product would have some of the more traditional flavours of whiskey (malt, peat, oak) with a little bit of hops bitterness and around half the ABV. I have no plans to try this anytime soon, but do you think it would still taste good (and more importantly, not make me go blind from methanol)?
I'm wondering though: what if I made a nice malty wort, lightly hopped, with a smallish amount of peat-smoked grain for flavour, and pitched this Turbo Yeast. Then, after giving it time for a primary fermentation, racking it over some oak chips for secondary, and possibly leaving out any priming sugar at bottling to keep it flat.
My guess/hope is that the end product would have some of the more traditional flavours of whiskey (malt, peat, oak) with a little bit of hops bitterness and around half the ABV. I have no plans to try this anytime soon, but do you think it would still taste good (and more importantly, not make me go blind from methanol)?
