[gmac]

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

[mybeerpants]

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.