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Home Brew Forums > Home Brewing Beer > General Beer Discussion > Band Aid or Metallic Flavor?
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Old 10-17-2012, 04:02 AM   #1
bobcatbrewer
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Default Band Aid or Metallic Flavor?

I brewed my first batch of beer and it had a slight either metallic or band aid flavored taste and it for sure didn't the same freshness that you would expect with a commercial brew.

I haven't tasted my second brew as it is still aging and will be until late November, however, my third batch an Old ale I put into the keg after 3 weeks of fermentation. It has been in there for two days and I decided to take my first sip, sure enough it has a band aid flavor, it lingers in my mouth.

I feel like I was much more precise when I was making that brew as well as the brew I made last night but I'm worried there is something I'm overlooking. The last thing I want to do is continue to have the true flavor of my beer stolen from this.

SOMEONE HELP PLEASE!!! If anyone happens to be in the Austin area that would be willing to try my brew and help me out I would very much appreciate it.

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Old 10-17-2012, 04:06 AM   #2
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What sanitizer do you use and how?

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Old 10-17-2012, 04:08 AM   #3
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Quote:
Originally Posted by Wirk View Post
What sanitizer do you use and how?
I have used bleach and cleanitizer and idophor. Not all at the same time but I have used bleach in all of the batches except for the one last night.

The batch I made last night I used Star San for the first time, that is the only thing that I used.
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Old 10-17-2012, 04:35 AM   #4
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You gotta be a nut with sanitizing. I mean a complete wacko. Soak everything, throw away anything that looks suspect. Buy some glass car boys, and make sure that all your plastic is food grade. Be very careful after the boil that is when your beer is the most vulnerable. And quit losing your bandaids in the beer....

Hey look what I found in John Palmers book.
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.

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Old 10-17-2012, 04:49 AM   #5
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I have read that a lot of people use bleach to clean their fermenters. What is common practice when you are cleaning your primary after you transfer to the secondary/keg. Bleach is the only thing that seems to get the old flavors and smells out.

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Old 10-17-2012, 05:09 AM   #6
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I use a commercial sanitizer that friends in the restaurant industry give me. Its a no rinse and as long as it touches the item for 15 seconds your good. Bleach has to have contact for 10 mins or so and then you have to rinse it with boiled water.

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Old 10-17-2012, 05:12 AM   #7
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Oxiclean with a good long soak for primaries to get rid of solid, organic matter. Rinse really well with hot water and then Starsan to sanitize.

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Old 10-17-2012, 05:25 AM   #8
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So is the bleach causing the off flavors in my beer?

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Old 10-17-2012, 05:30 AM   #9
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There's a possibility of that being the case. Or, it could be chlorine/chloramine in your tapwater, if you are using tapwater for brewing.

In order to get a real idea of where your problem is coming from it might be a good idea to describe your brewing process fully and in as much detail as possible. One of the more knowledgeable members will be able to help with advice.

But, first off, what type of water are you using?? Tap, bottled, Reverse Osmosis (RO)?

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Old 10-17-2012, 05:50 AM   #10
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Thanks for everyone's input first off!

I typically use springs water that I buy from the store.

As for my brewing process what specific parts are you talking about? I feel like if I describe the whole thing I will have a few pages on here.

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