[kylekohlmorgen]

I brewed my kolsch with 1056 and it was one of "those" brewdays...

... had to trade out a bazooka screen because it got a hole in the middle of vorlauf. Went to "no-sparge method" afterwards...
... still wouldnt clear on vorlauf, got some husks in the boil.
... only got ~ 4 gal after the boil because there was so much sediment.
... couldn't get the temp past 80F. Put it in my keezer overnight to get down to 65F.
... forgot to cover the carboy when i put it in the basement.

After primary, it tastes hot and rubber-bandy. Could any of these brewday follies have caused this?

[bluesman]

How did you clean and sanitize your equipment.

Rubber-bandy or sometimes referred to as medicinal.

I'm thinking the flavors are often described as mediciney, Band-Aid like, or can be spicy like cloves. The cause are various phenols which are produced by the yeast. Chlorophenols result from the reaction of chlorine-based sanitizers (bleach) with phenol compounds and have very low taste thresholds. Rinsing with boiled water after sanitizing is the best way to prevent these flavors.

[kylekohlmorgen]

I use star-san.

I've heard young meads have a rubber-band taste... could a few weeks of lagering help it out?

[bluesman]

Is it husky or grainy tasting?

Lagering may do the trick.  Give it a few weeks and try it.

[majorvices]

First off, you have to use a kolsch yeast to brew a kolsch. With 1056 you brewed a blonde. You won't get the unique kolsch-like characteristics from 1056.

... couldn't get the temp past 80F. Put it in my keezer overnight to get down to 65F.

What temp did you pitch the yeast? I can't tell if it was 80 or 65? Leaving it over night to get it down into proper pitching range won't hurt anything as long as you are sanitary.

I see you use star san. Did you filter your water? Chlorines or Chloramines can leave a rubber band or band aid character.

The other possibility is you picked up a wild yeast. A lot of times I get "rubber band" flavors in my young belgians, especially saison strains, so this could certainly be a yeast off flavor - something other than 1056.

[kylekohlmorgen]

The other possibility is you picked up a wild yeast. A lot of times I get "rubber band" flavors in my young belgians, especially saison strains, so this could certainly be a yeast off flavor - something other than 1056.

In your "young" belgians? So does a bit of conditioning clean that up?

[majorvices]

If, when you say, "clean" you mean clean like a kolsch .... no. The "burn rubber" character I find in my belgians fades into a nice clove phenol though. Not appropriate in your case.

So what temp did you actually pitch the yeast? Curious...

[kylekohlmorgen]

65F after an overnight stay in the keezer. I have two immersion chillers (one in an ice bath) and still cant get wort temps below 80F.

[majorvices]

I can't either this time of year. Your pitching temp was fine. Maybe just some fluke, hard to say. If it is a wild yeast it may not age into a very good beer. But maybe whatever you are picking up will age out.