Originally Posted by Natethebrewer
I am getting ready to bottle a california common that uses lager yeast at ale temps. Tasted fine at transfer time.
And I tried to make an old cider recipe that called for bread yeast-that didn't turn out so well.
modern bread yeast is probably a very different strain than they were using way back in the day - how old?
I've heard that using a kolsch yeast in any beer will make it taste kolsch-ey. altbier yeast probably does the same thing. My own kolsch attempt leads me to believe that this is true.
Some people make banana bread beer by making a brown ale and fermenting it kinda warm with wheat beer yeast.
I used munton's for a cider once, it wasn't great. but munton's yeast is for throwing away, or throwing in the boil to use as nutrient.
Used nottingham for another cider, turned out ok, maybe a little dry.
I'm not sure what's ideal for a cider - check the cider forum. If you like it dry, use a dry wine yeast like premier cuvee, montrachet, or ec-1118. If you like it less dry, I just don't know.