Define what phenolic flavor means to you (i.e. give a more specific flavor)? Is the beer solventlike, plastic like, astringent (dry or metallic)? What fermentation temps, type of fermenter and what yeast do you use in your chest freezer? Ever boil grain in any of your brews?
Btw, welcome to the site and don't get too crazy with sanitation.
I wanted to know also- what he said.