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.