I am frustrated by chlorophenols! I have had these boogers pop up in some batches..and confirmed by judges in competition. I'm talking about the plasticy aroma and flavor version of phenols. I have treated my last 6 or 7 batches with campden and they have been pretty clean. However, after some time in the bottle, my last batch began showing some chlorophenolic character in addition to being very overcarbed. This appeared in some of my remaining bottles, but not all of them. None of the bottles opened earlier showed this character. My most recent batch, after 1.5 weeks in the primary , is smelling very plasticy in the primary. WTF? I sanitize with iodophor, brew either extract or partial mash, and ferment in a better bottle or glass carboy. I typically do not secondary and bottle after three weeks. All of my bottles are rinsed and brushed after using and are then cleaned, rinsed, and sanitized on bottling day. Am I picking up an infection somewhere along the way? Is it showing late in the bottle in the previous batch and showing sooner in the batch that's in the primary? (The previous batch was a lager, btw, and pretty tasty until last week). Do infections show themselves as chlorophenols? I treat every bit of water that touches anything with campden. Could the iodophor play a role? Help!!! Any ideas, suggestions, advice would be greatly appreciated!