Will phenolic "band aid" flavor age out?

I brewed a blonde...I live in Texas and didn't pre-chill the chiller water. I pitched too high and got a faint phenolic band aid flavor. Will this age out in the keg? Can you do anything to salvage it?


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I have a saison suffering from the same problem, but its very strong. I'm not too optimistic

Band-aid flavor usually is associated with chloramines. Did you use tap water?

In my experience, phenols don't age out and depending on the cause can actually get worse.

I dumped 10 gallons of 'band aid beer' that came about due to a contaminated yeast starter. I tried to age it, but it got worse.

If the phenols are from a slightly too high pitching temperature, and not due to chlorine in the brewing water, or contamination, it may age out a bit.

I used ozarka spring water.


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I am bumping this , as i have the same issue.

I brewed a Hefeweizen (Edworts recipe) 3x times.
1st time was Perfect.
2nd time was BAND AID and aged well, improved and 80% of the taste was gone after 8 months. Of course it was not a fresh Hefe then...

3rd time (this week) , BAND AID again, this time even stronger.

Dont know what is causing this.
If this ages out....can i rule out infection and chloramines ?
This one was temperature controled to 65F (beer temp).
10 days in primary and the smell and taste is NASTY MEDICAL STUFF.

I use Campden tablets...my water is very soft...no odors...
I thought i was being meticulous with my cleaning usin ChemiPro and Starsan....but who knows ?

From Palmer's How To Brew:

Medicinal
These flavors are often described as mediciney, Band-Aid? like, or can be spicy like cloves. The cause are various phenols which are initially produced by the yeast. Chlorophenols result from the reaction of chlorine-based sanitizers (bleach) with phenol compounds and have very low taste thresholds. Rinsing with boiled water after sanitizing is the best way to prevent these flavors.

http://howtobrew.com/book/section-4/is-my-beer-ruined/common-off-flavors

Naggs said:

From Palmer's How To Brew:

Medicinal
These flavors are often described as mediciney, Band-Aid? like, or can be spicy like cloves. The cause are various phenols which are initially produced by the yeast. Chlorophenols result from the reaction of chlorine-based sanitizers (bleach) with phenol compounds and have very low taste thresholds. Rinsing with boiled water after sanitizing is the best way to prevent these flavors.

http://howtobrew.com/book/section-4/is-my-beer-ruined/common-off-flavors

Click to expand...

Great. But Starsan is not chlorine based....nor is ChemiPro Oxi.
I am leaning torwards a Brett infection....
Is there any way i can check for other signs in a Brett infected beer?

I am afraid that if i bottle it...i will get bombs due to the Brett beasties !?

bentoni said:

I used ozarka spring water.


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Click to expand...

What was the yeast used? Could the aroma be interpreted as band aid but actually be something else?

Oxygenate and pitch rate?

Yeast Wyeast 3068
Pitch rate was 1.5L starter with the vial for 5 gallons of 1.052 wort.
Oxygenation was done with aquarium pump and 0.2 micron stone for 5 min.

For the sake of science...i took 20ml of sample and boiled it for 2 min. The aroma and bad taste are gone!
So I was thinking of making 5 gallons of non alcohol here beer.... stupid thought?

I've only had one w that problem. A saison that I brewed w a heating blanket. Tried a bottle here and there for a couple years... never mellowed out one bit.

Good luck.