Originally Posted by Genjin
I am going to use the campden, because as far as I know carbon filters and pre-boiling doesn't get rid of chloramine. I want to know if I am on the right track with pin-pointing the problem. Is it possible that the amount of chlorine in my water is small enough that I don't get off-flavor with normal beers and only seem to get it with the smoked beers which are adding extra phenols? Thanks for the reply.
I brewed for quite a few years without a carbon filter and never detected chlorophenol in any of my beers, then one time I made a rauchbier and it was unmistakably band-aid like. So yes I believe your on the right track that it's due to the phenols associated with smoked malt.
Have you contacted your water company to find out if they're using chloramine? The reason I ask is mine doesn't...they only use chlorine. If they don't, I'd consider going the carbon filter route because it can remove chlorine as well as some other off-flavors in water.