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Home Brew Forums > Home Brewing Beer > Fermentation & Yeast > Saison reeks of Band-aids - can I salvage?

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Old 05-20-2014, 03:10 AM   #11
lowtones84
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There are a lot of different ways that a band-aid like or medicinal aroma can appear. One that doesn't seem to get mentioned a lot (though you touched on it) is infection. I'm not sure what kind of infection it is, but I had it once and the beer never became drinkable. I don't think it's the fermentation temp. Not the same same yeast, but I have pushed yeast cultured from saison Dupont to around 104F by day 3 and had some of the best results I ever have.

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Old 05-20-2014, 02:39 PM   #12
Smellyglove
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Originally Posted by lousbrews View Post
I understand your point but if your getting a "band aid/medical" taste that's typically associated with chlorophenolic compounds. As far time goes, you will conflicting reports on removal of these aromatics. Some will say the taste is gone after conditioning and will say the taste persists. This might be an issue of concentration as we can taste chlorophenols in minor concentrations , thus if it was little to begin with over time they might decompose, whereas if you had more you'd still have a strong taste.

That being said the flavor is associated with percholorite containing materials.( bleach) Probably left over after cleaning out your vessel before wort addition.

As far as Brett goes the idea is hopefully nullify the taste with long term conditioning with the residual sugars left over that sacc yeast didn't eat up. Don't know if it will work but its better to try then dump the batch. Also much isn't known about the secondary metabolites associated with Brett so who knows if chlorophenols can be converted. I'm just a chemist not biochemist.

Btw references
http://www.homebrewtalk.com/f13/bett...d-taste-68416/
http://www.howtobrew.com/section4/chapter21-2.html
http://www.brettanomycesproject.com/.../introduction/
My reply maybe seemed harsher than was intended. You're right. My point was just to say that I'd recommend using time to try to recover it first, if that doesn't help, then all other options should be welcome
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Old 05-20-2014, 04:17 PM   #13
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My reply maybe seemed harsher than was intended. You're right. My point was just to say that I'd recommend using time to try to recover it first, if that doesn't help, then all other options should be welcome
No worries, all is well.
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Serving:
1- Dark Saison V2 (Mixed Sacc. Yeast Fermentation)
2- Sour Blonde
3- Empty

Conditioning:
Lambic
Dark Saison Framboise
Blonde
Rustic Saison

Bottle Conditioning
Sour Saison (Brett B. Trois+ Lacto.)
Sour Saison (Brett C.+ Lacto.)

Primary:
IPA

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Old 05-21-2014, 02:12 AM   #14
aslander
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I had issues recently similar to the issues you are having. Not chlorine or infection related. The yeast produced too many phenols. I think mine was temp related too but a different yeast. I let it age a couple months but the flavor wouldn't go away so I dumped it last week.

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