Author Topic: Going from Cider to Beer  (Read 757 times)

Offline gmac

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Going from Cider to Beer
« on: September 18, 2012, 07:02:09 PM »
I pitched a tube of WLP001 into some cider that I was wanting to make and it's working away at fairly cool temps.  But, if I wanted to use this same yeast to pitch into a beer after the cider is done, do you think I can just go ahead and do it it do I need to make a starter to re-train the yeast to eat maltose instead of simpler and more fermentable sugars in the cider?  Could I just over-pitch instead given that I'm likely going to have a fairly big pitch.
The other question is about contamination.  This is frozen cider, not pasteurized.  Are there enough natural yeast/bacteria hiding in the cider that it isn't worth using as a re-pitch?  I've never noticed any issues in my ciders but I've never used the yeast again.  Would a re-pitch (or two) give the bugs enough time to grow up in populations that would be a problem?
Thanks

Offline mybeerpants

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Re: Going from Cider to Beer
« Reply #1 on: September 19, 2012, 04:57:52 PM »
Making a starter would be cheap insurance in case your yeast isn't up to the task or your cake could impart cider flavors in your beer.
So little to say and so much time.
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