Some really excellent posts above including yours Non.OP ,
After reading through your processes, which I thought were very good practice, the main things that struck me were location (which Dave mentioned). I'm not sure thois will be it as wild yeast causes more sourness than bandaid (I think ) You definitely can get this bandaid flavour though from infections, not just bleach etc.
Are you chiling with the kettle fully covered?
Is your whirlpool effective or can you skip[ that part? (Removing chiller and stirring with an implement allows opportunities for nasties. I don't think this is your problem though unless stirring with a wooden spoon.)
The fermenter tap which you don't use, are you removing it from the fermentor after each brew and cleaning and sanitising the thread and the tap? (You mention though that you bought a new fermentor. Did you buy a new tap as well? If so, did the problem go away for a while?)
What about buying a new bottling wand, syphon and bottling tubing? Have you tried the nostril test on the and tubing?
....
Running out of time but one other thing might be to smell your hoses. Some vinyls are crap and will give you that band-aid flavour. Usually it only occurrs though if the hoses get hot. Definitley smell them though.
Nice work
Post #26 made 9 years ago
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