I found a partial mash recipe that calls for Wyeast 3766 Cider yeast.
Is it ok to use cider yeast to ferment beer ? Will that make a big difference in the fermentation process or the final taste ?
Haven't seen that. I would expect poor attenuation, but maybe that's what the recipe calls for.
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The recipe's a Corona Clone. Does it make more sense or not at all ?
Here's the recipe:
.50 lbs. Crystal Malt 20°L
3 lbs. Dry Light Extract
2 lbs. Rice Flaked
1 lbs. Corn Sugar
2 oz. Saaz boiled 60 min.
1 oz Saaz boiled 15 min.
2 tsp irish moss (not included in calculations)
Yeast : WYeast 3766 Cider