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.