Ladies and Gentlemen-
Longtime lurker here. Anywho, on to my ordeal.
I moved to Hawaii from Kansas four months ago. I managed to bring some yeast that I had saved with that move, which was a good thing given some supplies are not readily available. Anyway, I had some 3711 that has previously been used on a saison. I split what I had and used it in a large batch of cider within about a month of being here. The remainder stayed in my fridge. Didn't have the supplies to do a yeast starter for when I finally got around to making a saison. Anyway, I'm going to give this beer up to 48 hours to kick off. If it fails to start, I'm considering adding the 3711 that I had retrieved from the cider.
I am aware that there is the rule not to use yeast that has been used on cider for beer, but considering my options are limited, I am considering that option. My questions are:
1. Anyone have experience using 3711 for saison after using it with cider?
2. What are likely negative outcomes of doing this?
Cheers!
Longtime lurker here. Anywho, on to my ordeal.
I moved to Hawaii from Kansas four months ago. I managed to bring some yeast that I had saved with that move, which was a good thing given some supplies are not readily available. Anyway, I had some 3711 that has previously been used on a saison. I split what I had and used it in a large batch of cider within about a month of being here. The remainder stayed in my fridge. Didn't have the supplies to do a yeast starter for when I finally got around to making a saison. Anyway, I'm going to give this beer up to 48 hours to kick off. If it fails to start, I'm considering adding the 3711 that I had retrieved from the cider.
I am aware that there is the rule not to use yeast that has been used on cider for beer, but considering my options are limited, I am considering that option. My questions are:
1. Anyone have experience using 3711 for saison after using it with cider?
2. What are likely negative outcomes of doing this?
Cheers!
