I am exploring what in my process could have possibly caused this flaw, but it is likely old yeast propogated in a starter and then pitched, as this has not happened to me ever before.
What I am trying to figure out, is if flavor additions (and cold serving temp) made to the beer after it has already been kegged could mask this flaw adequately for a weekend's worth of consumption (Labor Day party).
Here are the stats:
-Jamil's American Wheat with the rye addition (50% 2-row, 30% white wheat, 20% rye)
-1.056 OG, 1.008 FG, hopped with centennial and amarillo; US-05
-since primary, the beer has had a band-aid aroma (again, this question does not contemplate how this happened)...my wife likened the early flavor to dirty dishwater
-tried zesting 2 oranges, one lemon, boiling zest in 2 cups water, straining, cooling, and pitching into keg. After 24 hours, this seemed to dissipate the flavor. Also, I have 2oz of Amarillos in a muslin bag in the keg.
-tonight, I may try adding more 'zest extract' to help out the front end of this beer's taste.
-is it possible to salvage? If I ruin it further, I have a fermenter of California Common on deck that I can keg up.