Cider yeast for beer ???

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fardy

fardy

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Hello,

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 ?

Thanks !
 
Haven't seen that. I would expect poor attenuation, but maybe that's what the recipe calls for.
 
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
 
david_42 said:
Haven't seen that. I would expect poor attenuation, but maybe that's what the recipe calls for.
Click to expand...

My experience has been just the opposite...it attenuates very well, but it will produce a lot of flavours that aren't necessarily what people are looking for in their ales. That said, I did a Schwarzbier recipe with a cider yeast at ale temps and it dried out nicely and imparted some really unique flavours. Worth playing with.
 
DrWill said:
My experience has been just the opposite...it attenuates very well, but it will produce a lot of flavours that aren't necessarily what people are looking for in their ales. That said, I did a Schwarzbier recipe with a cider yeast at ale temps and it dried out nicely and imparted some really unique flavours. Worth playing with.
Click to expand...

Yeah, but for a corona clone?

Also in that recipe there is flaked rice but nothing to convert the flaked rice which seems weird unless I`m missing something.
 
Bosh said:
Yeah, but for a corona clone?

Also in that recipe there is flaked rice but nothing to convert the flaked rice which seems weird unless I`m missing something.
Click to expand...

Right...that is really weird. I'm seeing the same problem you are. Flaked rice has to be mashed. Good call.
 

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