Originally Posted by Conan
Isn't band-aid caused by oxygenation?
Band-aid/medicinal/chloroseptic flavors come from chlorophenols. It could come from chlorine in the brewing water, or from infection.
I have a silly thought- have you tried "other" distilled water brands? Maybe what you're buying isn't always 100% pure.
Can you try a batch with reverse osmosis water (often from those big "water machines" in the grocery stores or Wal-mart) and make up the star-san with distilled or RO water as well? If you use a brand new water supply, a brand new bucket for a fermenter and NO equipment that you've used before, and the flavor persists that would lead some answers.
How do you take care of your yeast? Are you making starters? Using dry? Or reusing some strains? Can a yeast contamination be possible? That's where I got my 10 gallon batch of "band aid beer" from- a repitched yeast slurry that must have been contaminated.