A little history. About a year and a half ago I mashed a big batch of 1.064 OG wort. 5 gallons of it went to a Brown Ale and was pitched with Pacman yeast. Nice beer, long gone. The rest (about 2-3/4 gallons) got a single pack of Wyeast Roeselare 3763 for something like a Flanders Brown. Did the small batch because Wyeast recommended against making a starter with this blend. Primary in a 5 gallon glass carboy, secondary in a 3 gallon glass carboy after three weeks. Had all the signs of a healthy fermentation. Thick foamy krausen. After that droped, the pellicle was light, but coated the top.
It's been in my basement for all this time. Haven't touched it until today. It was at 1.011 so I transfered it to a 2-1/2 gallon keg. The sample was OK, but had what might be a bandaid finish. Can't be the water. The other batch (and all my other beers) have never had this flavor, and I only use Star San.
So, is this medicinal, bandaid finish from the yeast? Could I be confusing it with some other flavor produced by the pellicle? I have almost no experience with sour beers (why did I brew this?) and don't know what to expect. Hate to think that after waiting a year and a half I'll have to dump this.