I just popped open my second batch that had some smoked malt and there is a hint of that awful band-aid phenolic character. I have done about 11 batches without smoked malt and two with and the two with have had a slight band-aid flavor. The first one was a porter and was really only noticeable when it was cold. I think as it warmed up the strong, roasty malts masked the off-flavor and it was really a nice beer. However, this beer is much lighter and doesn't mask the flavors nearly as well.
I am very meticulous about sanitation, so I don't really think it is an infection and none of the other beers have this flavor. Can smoke phenols react with chlorine to make chlorophenol? I am going to start using campden tablets when brewing. I think my city water is treated with chlorine and contains chloramine. Any thoughts? Thanks for the help.
I am very meticulous about sanitation, so I don't really think it is an infection and none of the other beers have this flavor. Can smoke phenols react with chlorine to make chlorophenol? I am going to start using campden tablets when brewing. I think my city water is treated with chlorine and contains chloramine. Any thoughts? Thanks for the help.