Author Topic: reusing yeast slurry from beer for a cider batch? (and vice versa)  (Read 194 times)

Offline ScallyWag

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Assuming relatively similar OGs, are there reasons not to use a yeast slurry from a finished beer fermentation for making a cider?

(And/or vice versa?)

Will my cider taste hoppy?  (And if so, is that a bad thing?)

Some slurries I've got sitting in my fridge include a Wyeast 1272 (American Ale II/Anchor), a 1728-Scottish, a 1968-ESB, and a Kveik-Voss.   I was thinking of using the Anchor...  I also have some dry yeasts, but I've got these slurries just hanging out doing nothing.

Offline denny

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Re: reusing yeast slurry from beer for a cider batch? (and vice versa)
« Reply #1 on: August 25, 2022, 10:07:27 am »
That's what I usually do and have had no problems. Although it's almost always 1450, not kveik.
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Offline ScallyWag

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Re: reusing yeast slurry from beer for a cider batch? (and vice versa)
« Reply #2 on: August 25, 2022, 12:31:05 pm »
That's what I usually do and have had no problems. Although it's almost always 1450, not kveik.

Cool.  Thanks!

I also have a 1450, but it's busy right now making beer.  I guess I could wait a couple of weeks for the 1450 to become available, but I want to get the cider started now.  Decisions...