Home Brew Forums > Home Brewing Beer > General Techniques > Better explain the band aid taste
Reply
 
LinkBack Thread Tools
Old 06-07-2008, 03:23 PM   #1
ndhowlett
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Mountains
Posts: 121
Liked 1 Times on 1 Posts

Default Better explain the band aid taste

Can anyone better explain the band aid taste? I'm on my third AG, and bottling all my brew. The last two beers have had a "homebrew" taste. It's not necessarily a bad taste but I could possibly say a slight band aid taste. All the beers are definitely drinkable, but there's that taste in there that I can't get around. All of these beers have been light beers (wheat, pils, and pale ale). I know lighter beers are easier affected by off flavors, so.......

Is the "Band Aid" taste overwhelming? I'm referring to an infection happening and the "Band-Aid" taste that is supposed to be associated with it.

I don't want to freak out, because I've also seen threads that talk about that "homebrew" taste. Mine could be either one to be honest. Any experience, advice to get rid of the taste would be appreciated. It' pretty depressing!!

__________________

Primary: All Chinook IPA
Primary 2:
Secondary:
Secondary 2:
Keg 1: Bone dry
Keg 2: Begging for beer

ndhowlett is offline
 
Reply With Quote Quick reply to this message
Old 06-07-2008, 03:55 PM   #2
k1v1116
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Posts: 971
Liked 4 Times on 4 Posts

Default

I think the bandaid taste is associated with both infections of things like brettanomyces and using equipment sanitized with bleach and not properly rinsed. I guess it could be tannins but I wouldnt describe that as a bandaid taste. can you describe your AG process, times, temps, volumes. efficiency that kind of stuff?

__________________

k1v1116 is offline
 
Reply With Quote Quick reply to this message
Old 06-07-2008, 03:57 PM   #3
Desert_Sky
Feedback Score: 0 reviews
 
Desert_Sky's Avatar
Recipes 
 
Join Date: Mar 2006
Location: Sierra Vista, AZ
Posts: 4,090
Liked 35 Times on 32 Posts
Likes Given: 2

Default

Quote:
These flavors are often described as mediciney, Band-Aid™ like, or can be spicy like cloves. The cause are various phenols which are initially produced by the yeast. Chlorophenols result from the reaction of chlorine-based sanitizers (bleach) with phenol compounds and have very low taste thresholds. Rinsing with boiled water after sanitizing is the best way to prevent these flavors.
-John Palmer
__________________
Desert Sky Brewing Co.
Sierra Vista, AZ
Desert_Sky is offline
 
Reply With Quote Quick reply to this message
Old 06-07-2008, 04:41 PM   #4
david_42
Feedback Score: 0 reviews
 
david_42's Avatar
Recipes 
 
Join Date: Oct 2005
Location: Willamina & Oak Grove, Oregon, USA
Posts: 25,666
Liked 139 Times on 132 Posts

Default

What do you mean by "homebrew" taste? I've never seen this used as an off-flavor descriptor.

__________________

Remember one unassailable statistic, as explained by the late, great George Carlin: "Just think of how stupid the average person is, and then realize half of them are even stupider!"

"I would like to die on Mars, just not on impact." Elon Musk

david_42 is offline
 
Reply With Quote Quick reply to this message
Old 06-07-2008, 05:22 PM   #5
ndhowlett
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Mountains
Posts: 121
Liked 1 Times on 1 Posts

Default

http://www.homebrewtalk.com/showthread.php?t=64806

This thread has a discussion on the "homebrew taste"

My procedures are typical, nothing crazy. The only thing I haven't done with these brews is incorporate a "mash out" before I do my first runnings. I mash in a rectangular cooler, I batch sparge, and I use starsan as my sanitizer, I use store bought drinking water for every beer. Never had this problem with extract brews.

One thing of note, as most new homebrewers, I'm woring on my efficiency and I've been having problems. I'd say these beers are a little on the weaker side, but it shouldn't make it taste off right????
__________________

Primary: All Chinook IPA
Primary 2:
Secondary:
Secondary 2:
Keg 1: Bone dry
Keg 2: Begging for beer

ndhowlett is offline
 
Reply With Quote Quick reply to this message
Old 06-07-2008, 05:45 PM   #6
ndhowlett
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Mountains
Posts: 121
Liked 1 Times on 1 Posts

Default

One other thing I haven't been doing is cooling my priming mixture. I just tossed it right in a few minutes after boiling. I now know it's wrong, but would it affect the whole batch that drastically??

__________________

Primary: All Chinook IPA
Primary 2:
Secondary:
Secondary 2:
Keg 1: Bone dry
Keg 2: Begging for beer

ndhowlett is offline
 
Reply With Quote Quick reply to this message
Old 06-07-2008, 05:54 PM   #7
k1v1116
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Posts: 971
Liked 4 Times on 4 Posts

Default

Ive never worried about cooling my priming solution and its never caused me any problems.

also you said this is your third AG batch but the first one was fine? what if anything has changed from the first batch? If everything is that same it could be an infection, maybe a scratch in some of the plastic equipment the beer comes into contact with.

__________________
k1v1116 is offline
 
Reply With Quote Quick reply to this message
Old 06-07-2008, 06:17 PM   #8
ndhowlett
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Mountains
Posts: 121
Liked 1 Times on 1 Posts

Default

The second one was fine, the first and third have that taste. I can't really tell if it's band aid or homebrewish. It's definitely noticeable though. If I compared it to a commercial brand that I would make a clone of you would definitely notice the difference, I haven't done a clone yet, maybe that would be a good measure to see if it's the recipe or beer I'm making or something in my procedures.

I'm going to take one up to the LHBS and see what they think.

__________________

Primary: All Chinook IPA
Primary 2:
Secondary:
Secondary 2:
Keg 1: Bone dry
Keg 2: Begging for beer

ndhowlett is offline
 
Reply With Quote Quick reply to this message
Old 06-07-2008, 06:20 PM   #9
Bobby_M
Vendor and Brewer
HBT_SPONSOR.png
Vendor Ads 
Feedback Score: 3 reviews
 
Bobby_M's Avatar
Recipes 
 
Join Date: Aug 2006
Location: Whitehouse Station, NJ
Posts: 22,364
Liked 1112 Times on 738 Posts
Likes Given: 28

Default

What kind of yeast have you used and what fermentation temps?

__________________
BrewHardware.com has a new website. Please check it out and let me know what you think!
New 100% Stainless Steel Heating Elements are IN!
Chugger Pumps, Pump Kits, Camlocks, Sightglasses, Clear USA made Silicone Tubing, RIMS, Electric Install Parts, etc. Did you know we are also now a full service homebrew shop selling malt, hops, yeast (Wyeast), etc?
Bobby_M is online now
 
Reply With Quote Quick reply to this message
Old 06-07-2008, 06:36 PM   #10
ndhowlett
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Location: Mountains
Posts: 121
Liked 1 Times on 1 Posts

Default

The low 70's for fermenting temp, I used a california lager yeast for pilsner and a dry nottingham for Ed Wort's brew haus pale ale.

__________________

Primary: All Chinook IPA
Primary 2:
Secondary:
Secondary 2:
Keg 1: Bone dry
Keg 2: Begging for beer

ndhowlett is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Band Aid Taste / Yeast Tony Recipes/Ingredients 4 12-22-2011 02:18 AM
Band-Aid Off Taste At The End of A Keg ? Mutilated1 Bottling/Kegging 6 07-02-2009 04:59 PM
Band Aid taste/aroma newrbrewer All Grain & Partial Mash Brewing 11 11-21-2008 10:32 PM
Band aid taste in first batch. JamesJ Beginners Beer Brewing Forum 5 09-15-2008 04:09 AM
Recipe question... band-aid/musty taste. r2eng All Grain & Partial Mash Brewing 10 06-05-2008 04:19 PM



Newest Threads

LATEST SPONSOR DEALS