Chlorophenol: I want that band aid taste

[Acrolein]

In my quest to get the perfect roofing tar flavor in my malt whisky I've begun to look farther afield than simply adding peat. In the 1970s or so brewers had a major problem with this; the most common yeast strain would react with any chlorine to create chlorophenols which have a very low detection threshold with a medicinal flavor. Terrible for beer, great for scotch. My problem is finding which strain still does this as it's supposedly less common now and not something must companies want to advertise. So has anyone used a brand of yeast that gave them this?

[guittarmaster]

the most common yeast strain would react with any chlorine to create chlorophenols which have a very low detection threshold with a medicinal flavor.

LOL, try the city water where i live.... It practically smells like a swimming pool out of the tap I'm sure it'd create that smell. Personally I'm not a fan of that taste, I prefer the more smoky scottish whiskies.

GM

[johnny108]

I know the taste you are talking about VERY well.
It is one of the most common infections in homebrewed beer. Old bottles of homebrew that have a "protein ring" (a thin ring at the neck of the bottle), will often have this flavor. Find some homebrew that is old/not so sanitized, maybe made with a city water supply, and you should be able to "culture" the bugs that make this flavor from it.

[kiwistiller]

Try SO4 from fermentis safale range. pitch plenty but keep it warm - say 22, 23C. It's pretty well known to throw off phenolics when warm.

Or you could go crazy and get a saison strain, bet that'd make some interesting scotch