Brew cider in a beer fermentor?

[hopnotch01]

Hey guys, Ive been brewing for almost a year now, and I started out by brewing two batches of cider in my fermentor. My beers these days all have an underlying sweet taste, and Im wondering if the cider had contributed to that. If that is the case, is there a way to get the flavor out super cheap? Otherwise Im just going to upgrade my primary fermentor.

 

[WI_Wino]

I doubt it. I have used plastic buckets to ferment in for years. Wine, cider, beer, skeeter pee, etc. . No off flavors in the finished product.

 

[j1n]

Its not your fermentor.

 

[Iseneye]

I've gone from cider - beer and back again several times in a 30 litre plastic bucket fermenter with no issues.

I googled sweet flavour and got the following. It may be oxidation. You may need to explain how you are transferring the beer to bottles. Do you also use a secondary vessel?

5. Wet Cardboard

Beer that has been oxidized can instill aromas and flavors reminiscent of cardboard, wet paper or just a general “stale” characteristic. While oxidation can sometimes take the form of sweet and sherry-like qualities, adding depth to some styles like barley wine or old ale, it is rarely a desired trait in beer. Unfortunately, once oxidation occurs it is unable to be fixed, but steps can be taken to prevent if from happening in your next homebrew.

The key to preventing oxidized beer is avoiding the introduction of oxygen after fermentation. In fact, in most cases you should avoid aerating wort after the oxygenation at the time of pitching the yeast. Oxygen is initially important to yeast because it consumes it to aid in growth and preparation for the fermentation ahead. Once the yeast gets to work, their consumption of oxygen decreases, which is why it’s important to avoid aeration. To do this, ensure the wort is not splashed or agitated after fermentation, especially when racking. Keep airlocks full. Ensure fermenters, kegs and bottles are all sealed airtight. And if possible, purge kegs, bottles and fermenters with CO2 before racking fermented wort into them.

 

[hopnotch01]

I use an autosiphon to transer from primary to secondary, then use a bottling bucket to bottle.

 

[Calypso]

I googled sweet flavour and got the following. It may be oxidation. You may need to explain how you are transferring the beer to bottles. Do you also use a secondary vessel?

I think it might be premature to think it's oxidation. My first assumption would be that it's underattenuation. But until we hear more about his process, and especially the OG and FG of the beers, it's hard to say.