Originally Posted by Capn12
Mother effer...my 2nd infected beer in a row, and sadly, neither due to the brewing process. This one and my Oatmeal Raisin Cookie Brown Ale both suffered the same fate: band-aid flavors. I know what can cause it, but I truly think this one was on my yeast choice combined with fermenting at ~73 degrees. Nottingham Ale Yeast, used in both, both bad. I've never had the band-aid/phenol issue before or after.
FWIW, I live in a humid, mold-prone climate, I haven't been able to work out ANY kind of temperature control beyond my house-wide HVAC, and I tend to favor Nottingham Ale Yeast because it's a clean high-flocculating yeast and that goes well with my distaste for banana esters and the potentially cloudy results of the BIAB process.
I have yet to suffer "Band-Aid" or "Phenol" flavor in my beers. I don't have a keg, I bottle prime and I clean all my equipment and bottles with an Oxiclean soak, rinse once, and then sanitize with iodine. Where sensible I use boiled-and-cooled water (such as for getting my yeast started or priming my siphon hose) so I guess what I'm saying is maybe you should review your sanitary procedures and check your equipment for cracks and scratches which could harbor bacteria.
And yes, Slim, this'll be my second brew of this recipe and I agree... Great Recipe.