So I have taste tested two bottles of a dark mild that was bottle conditioned with 1968 and its been in the bottle for 1 week. Both bottles had a plasticky/vinyl/bandaid like aroma when swirled and smelled. The taste doesn't have much, if any of this off "flavor". This seems like a textbook chlorophenol to me. Although my wards lab water sample makes no mention of chlorine in my water and I've made 3 other batches with my house spring water with no off flavors. I use starsan for sanitizing and pbw/oxyclean for cleaning my equipment after use and I'm very anal when it comes to cleaning/sanitation. I'm gonna see if this off aroma gets worse with time and check specific gravities down the road to make sure it's not a wild yeast throwing these medicinal like off aromas. When checking gravity on this beer I never got this off aroma or flavor and it seems that it is only there when I strongly swirl the snifter and bring the co2 out of solution. Also I only really taste it if I burp directly after I swallow the mild which is weird. Are chlorophenols released more in a beers aroma once carbonated that I didn't notice it at bottling? I see a carbon filter in my very near future.
I had this happen with a pale ale. It resolved itself. I don't have well-water, and I have no idea what was in the water for that batch (I've since moved). But it cleared itself out after ~3 weeks in the bottle. Don't lose hope yet.
Interesting. I had this happen on one of my first batches and it actually seemed to get worse with time but that batch could have had bacterial issues as my sanitation procedures were similar to that of brew dogs.
