6 bad batches!? help! NYC WATER?!?

I'm not understanding what I'm doing wrong but im on my 6th batch(5 of which are extract) and they all have the similar chemical taste. The aroma is bad and there is a nasty flavor specially when belching. Smells and tastes like band-aids or some kind of chemical! I've used different ingredients, sanitizer and water. The water I used was NYC Staten island tap water and Deer park bottled water. I got the same results with both. I used 5.2 with the bottled water(ALL GRAIN BATCH) as well and no difference. I cant imagine that all of them had some kind of infection so i'm ruling that out. I made a dunkelweizen with a friend of mine 4weeks ago using PA well water. I used the same brewing procedures, but the only difference was the water and the ferm equipment. Can someone please throw some suggestions. It's really frustrating. I am noticing that when i take a gravity reading before transfering I usually taste off flavors at that point, but sometimes right before bottling as well. Maybe it's the ferm process? My beers usually start fermentation anywhere from 12-24 hours.

 

At what temp?

What yeast?

 

Band-aid taste is usually an off-flavor from not enough rinsed bleach. On the other hand, I've been using bleach to sanitise brews for 9 years and so far I had 1 bad batch, and that was from an old, "multi-generational" yeast.

How to Brew - By John Palmer - Common Off-Flavors

 

what are you using for a sanitizer?

Sometimes chlorine based sanitizers can leave that taste. That was happening to me, switched to iodine and all is well.

try using store bought water...

 

ive used all different types of yeasts. One batch I used Saflager-23 for a bohemian dark lager and i dont think i couldnt have done any better as far as temp control. started at 70 and dropped to 55 after 2 days in small increments. then conditioned at 39F for 5 weeks. came out pretty nasty.

 

first 5 batches used "One Step" then i switched to "StarSan" No difference.

 

ive also used Deer Park water from the store

 

You're suggesting to rinse a non-rinse sanitizer such as Star San?

 

Yes! You dont HAVE to rinse it, but you can.

What are you fermenting in BB's?

If so, might have a scratch inside thats causing the infection. A few friends of mine had the same problem, they only figured it out when 5 gallons of a 10 gallon batch went into a BB and the other 5 gallons of the same beer went into the glass carboy.

 

Using glass for primary and secondary

 

I fought band-aid late last year in about 4 batches and even with bottled water. Started using Campden tablets and really focus on cleaning/sanitizing. Thought about switching to Iodophor, but stuck with the Star-San.

 

Are you using the right dilution methods?

 

I use the correct solution/water ratio...........hmmmm I'm just thinking maybe it's my Carboys. it's not getting clean enough or something. What do you guys use to clean your glass carboys? For some reason i dont think that wire brush does a good job scrubbing the inside of the carboy.

 

i bet if you wrote a detailed outline of your process from start to finish, then went over it like C.S.I looking for anything you could change, you might find the culprit. if you keep your mind open to the force, the solution will always present itself, young jedi.

 

Do you keep them covered and out of the sun?