Plastic/Chemical Aroma After Bottling

[Gavagai]

I had a very nice robust porter that I bottled last month. It tasted great before I bottled it. However, it now exhibits a nasty plastic aroma, at a consistent level in all the bottles.

I can only guess that it picked up an infection in the racking tube or bottling bucket, but it doesn't show any other signs of infection (i.e., overcarbonation, lack of body, ring around the bottle).

Any other ideas? I considered chlorine, but I've been using the same filtered water I always use, and besides, the aroma didn't emerge until after bottling.

I'll probably dump this batch, but I'd like for this not to happen again.

 

[Cyclman]

Do you sanitize with bleach? If not rinsed, it could be contributing. Did it ferment at high temp, could be phenolics from stressed yeast.

 

[Gavagai]

Star-san, same as always. The fermentation did get a little hot, but there weren't any off-flavors at bottling.