Beer tastes great, then like markers after bottling

[Superdown]

Orange zest Blonde Ale tasted fantastic going into the bottle. Carbed at ~74deg F with meticulously measured priming sugar solution. Bottled into Grolsch swing-top 20oz bottles.

Cold crashed a bottle after 18 days for 48 hours.

Opened bottle to find sufficient carbonation, more sediment than usual.

Beer smells and tastes like Band-Aids or permanent markers.

Is something catastrophically wrong or might this go away with more prolonged conditioning?

 

[olotti]

It could b diacetyl from fermenting to high temp wise and now it's really prominent now the beers are carbed.

 

[Qhrumphf]

Band-aid aroma is typically a phenolic compound, those will not age out. Permanent marker, depending on exactly what you're smelling, could either go the phenolic route or the fusel route (fusels will sometimes improve with age, sometimes they won't). If you have either showing up in the bottle when they weren't in the fermenter, it points to bacterial/wild yeast contamination somewhere in your bottling process. Common trouble points are tubing, siphon interior, and in particular the bottle bucket spigot (since few brewers bother to take it apart and clean it properly).

Of course, it could be earlier in the cold side (fermenter, aeration equipment if you use any, etc), and just taken a while to manifest so you didn't notice it while bottling.

 

[JordanKnudson]

Band-Aid could also be caused by oxidation. Was the beer sloshed, stirred vigorously, or otherwise exposed to more air/oxygen than necessary during bottling? This would account for the change in flavor/aroma in the bottles.

Another consideration is the water you used for your priming solution. Was it plain old tap water? If you used that, and it happened to contain chlorine or chloramines, that could cause a problem (I find that it is more plastic-like than band-aid, but it's a difference of perception only).