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Wow...and i was thinking of buying the 7gal version ....not anymore

Are you saying that the 3787 from Wyeast is a combination of strains ? Hmm.....interesting....

One more taste test. 1. Notty definitly is OK. I can't swear by wonderfull flavor, but hey, this was a belgian recipe made with Neutral Ale yeast so.... 2. 3787 + Dubbel Pitch is bad and medicine. This beer will probably get dumped . I will wait a litle longer to see where it goes from here...

Still lingering about this, i suspected the Yeast stress due to 2 main reasons : 1. This happened 4 times (with more than 25 successfull bathches) - 2x with Wyeast 3068 (phenolic yeastie) - 1x with Wyeast 3787 ( phenolic) - 1x with Wyeast 1214 All these yeasts were puchased in Summer time and...

If this turns out to be nothing more than chloramine/chlorine i am puzzled. Either my Campden tablets are placebo, or i dont know where to search next. For the record, i tested my tap water for Total Chlorine with some test strips, and they show around 0.05mg/L. A very low level.

While we wait for the yeasts to finish, how about some help with hypothesis? 1. If medicine flavor and smell is due to chloramines and chlorine, can some yeasts react more agressivly than others ? That is, if chorophenols are the responsible and the chloro comes from the water, and the phenols...

Not final yet. Too soon to confirm, as the belgian yeasts take their time. Although i have tasted and made some measurements, i am not sure of the results. I will try sampling at 2 weeks fermentation time, so i can make sure. Meanwhile : 1. Vessel with Notty is done. FG is 1.008 and NO ODD...

Interestingly enough, the one with the 3787 Yeast slurry from the Dubbel ( 1 week in the fridge harvested from fermenter) is having a very slow start !! It is still darker and clearer, slow bubbles and litle gas going up. (fermenter to the left)

True statement, dont know anything from my water company actions. I am hoping for the one with the 3787 yeast collected from the Dubbel to come out "bandaided" ;););) That way i could blame it all on the yeast stress and be DONE with it. But who knows....1 week to find out :):smh:

So i decided to take a little experiment in order to investigate this further. I do this to learn on my brewing methods, and i share this because i think like me, there are many other user that struggle to find the cause of off flavors. Lets see if i can learn from this. I harvested the yeast...

There are many experienced users here giving valued advice. Still i can offer you mine: - First calibrate you PH meter with buffer solutions. This will tell you if the meter is off or not. This is essencial otherwise you are just guessing. - Then try to play with the BRUN water spreadsheet...

Yes the "weird" flavors occurred from yeast bought in the summer, But not from beer made in the summer. I purchased these 2x packs of 3787 back in September 2017 and kept them in the fridge until brewday (1st February 2018) so it was pretty cold winter on brewday. So i got "bandaid beer" 3x...

OK. Now these 2 make A LOT OF SENSE . What i would love to discover however, is which one is the TRUE one, so i can avoid it. 1. I can say that in fact i can identify all those bandaid cases, to Yeast purchased during summer times. They spend at least 1 week in transit (i cannot get local...

Also another tought....if it is water source related...how come the current batch its fermenting with Fermentis 34/70 Lager strain does NOT show ANY signs of bandaid ? In fact it IS delicious smell and taste. Fermented side by side, made 3 days apart in same mash tun, same water...

Hey i guess i am learning the hard way that i am sensitive to chlorphenols too. Even today i could swear the wine i had at lunch had some kind of weird smell that reminded me of the bandaid from my current Dubbel. It is not the first time i have to dump a batch due to this. It happened to a...

This is highly unlikely but "it can happen" - I treat my water for mashing with 1 Campden Tablet, 2h before brewing begins - I have a Chloramine test set, the values read 0 (ZERO) I do use tap water for rinsing utensils , and use tap water in my Starsan Bottle ! But a frew drops should not...

Medicine band aid is evident. It has 4 weeks in primary. I hate to throw it away but i think i will have to.....bandaid is too evident. I suspect yeast stress caused this. This is the 4th brew that has this bandaid...i am not able to control this....damn..

I know this is an old thread but i was looking for an answer for an identical problem. I am getting tired of throwing away beer due to bandaid flavors. This time, ocurred with the 3787 on a Dubbel 1.065. Never crossed my mind that it could happen on such a brew. I have had bandaid flavors...

Kind of suspicious about the flavor/taste. It droppped and stabilized at 1.007 (not 1.004 like i said before, i measured that with a Refractometer and it is much less accurate). It tastes a bit off, like solvent/medicine flavor. Maybe it will have to mellow out. I turned the heat off, it is now...

Do you think i should ramp up from 23C to 27C to try and finish it off? At 1.004 i imagine that it cant be going much lower.... Nevertheless, with such a long fermentation time, i wonder if i should leave it 1 more week for clean up purposes....