Re-using yeast after spiced ale

[brew4you_]

So I brewed a beer with whole Star Anice in it (6 oz/BBL). I put the star anice in during the boil. I now need to reuse that yeast to brew our IPA (White Labs English Ale yeast). We brew in 20 BBL batches.

My concern is that the IPA will retain some anice flavor. Am I being a nervous nancy or will it? Is there anything I can do to prevent it? I really hate tossing the yeast since it was only the 2nd generation of it.

Any advice?

[Capt. Bob]

I wouldn't worry about it. I'm on generation 60 something, half of which were brewed with some pretty aggressive spicing with no detectable carry-over.
That said, I've never used star anise, but I'd have to think the hops in an IPA would cover any residual anise.

[kai]

Never used star anise either, but we routinely re-use yeast from spiced beer into an unspiced one (and sometimes spiced propagation wort too..) with no ill-effect.

[jfulton]

I wouldn't sweat it with an IPA, but if you use it for a more subtle beer it may come through a bit.