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10-25-2011, 12:19 PM
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#1
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Join Date: May 2011
Location: mckinney, tx
Posts: 278
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Does the band-aid taste go away?
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I have a porter that has the 'band-aid' taste and plastic smell to it. Will the taste go away after time or should I dump it?
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10-25-2011, 12:56 PM
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#2
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Join Date: May 2006
Location: Sandhills of NC
Posts: 1,263
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It does not go away, and in my experience, the beer does not become drinkable after time.
On the other hand if you have the space to store it for a few months, it may become more palatable. Or you can cook with it, or distill it.
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10-25-2011, 06:16 PM
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#3
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Join Date: Jun 2011
Location: Dallas, TX
Posts: 32
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my pallet is pretty sensitive to that bandaid phenol. It will fade over time but never really go completely away. I know you said it's a stout, but higher carb level and serving colder helps.
Let someone else taste it. See what they think.
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10-25-2011, 07:32 PM
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#4
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Join Date: Apr 2011
Location: ., Connecticut
Posts: 1,459
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how old is the beer, and have you determined why it tastes like a bandaid yet?
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10-25-2011, 08:42 PM
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#5
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Join Date: May 2006
Location: Sandhills of NC
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Quote:
Originally Posted by audger
how old is the beer, and have you determined why it tastes like a bandaid yet?
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Usually from chlorine. It doesn't take much. |
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10-25-2011, 08:59 PM
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#6
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Join Date: Apr 2007
Location: West Chicago 'Burbs, IL
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Echoing the sentiments here. I have never found many off-flavor type phenols (band-aid, rubber, etc.) to go away. When I detect these, I generally dump it and try again.
It won't just come from chlorine, though. Yeast stress (underpitch, high temps, temp swings) may all contribute.
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10-25-2011, 11:29 PM
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#7
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Join Date: Apr 2009
Location: Kingston, NY
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or also high chloramine in your water i believe? i had the bandaid curse for a short time and blamed my use of bleach as a sanitizer. never again bleach, never again.
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10-25-2011, 11:35 PM
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#8
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Join Date: May 2009
Location: Los Angeles
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Chlorine/chloramine is the most common cause, although it can also result from infection, spoilage, improper mash/sparge temps and pH, poor hot/cold break, some yeast varieties, and probably some other stuff I can't think of right now.
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10-26-2011, 03:23 AM
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#9
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Join Date: Feb 2008
Posts: 410
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I've dumped batches that weren't nearly as bad as bandaid flovored.
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