Ok, so for about 60 batches (yeah, it was a good run), I have produced beers without off flavors, except maybe some acetaldehyde (and that one RIS where I used too much extract).. all kinds of styles and both lagers and ales.
Now, 4 out of the 7 last brews, a
1) Rye Pale Ale
2) Roggenbier
3) Helles lager
4) Octoberfest
all have an off flavor, that I think most likely is "band-aid".(I could be wrong about that, I've never chewed a band-aid). The next morning after I drink it, I call it "headachy". It's most noticeable in my rye pale ale and helles.
I havn't changed any of my practices, namely using the same water filtration, sanitation, and brewing equipment.. notably (or not) these are 4 of the 7 batches that I have brewed after a 10 month break (a hard cider made from apple juice, a Guinness clone and Blood Orange Hefeweizen do not have this off flavor). The Roggenbier was bottled, the other 3 were kegged..
I have isolated my draft system and that is not the problem.
Thoughts?
Now, 4 out of the 7 last brews, a
1) Rye Pale Ale
2) Roggenbier
3) Helles lager
4) Octoberfest
all have an off flavor, that I think most likely is "band-aid".(I could be wrong about that, I've never chewed a band-aid). The next morning after I drink it, I call it "headachy". It's most noticeable in my rye pale ale and helles.
I havn't changed any of my practices, namely using the same water filtration, sanitation, and brewing equipment.. notably (or not) these are 4 of the 7 batches that I have brewed after a 10 month break (a hard cider made from apple juice, a Guinness clone and Blood Orange Hefeweizen do not have this off flavor). The Roggenbier was bottled, the other 3 were kegged..
I have isolated my draft system and that is not the problem.
Thoughts?