Seriously Pissed off!!

[Scooby]

What does it taste like?

[BozBru]

Another vote for the water here. A simple fix would be to crush a campden tablet (I use a pestle and morter) mix with a couple of hundred mls of water, then add to the total liquor when filling the HLT/boiler. Leave for at least 10 mins before starting to heat. Another (better) is to fill the HLT/boiler the night before and add the campden treatment then. When you come to brew the next day, the chlorine and chloramines are dissipated. Any water treatment salts can easily be added to the grist or mixed in a tad of boiling water and added to the total water volume.

Treat it as a challenge to perfect the process.

[JammyBStard]

All great advice.
I think it was mentioned above; but you should be sure your fermenting temp is with in the range specified for your yeast, to hot and you will get off flavour. I had a faulty temperature control system once which ramped up my temp steadily for a couple of days (i was working away) it made the yeast do some strange things and i came back to a bucket of foul turpentine like stuff. but that was way over temp like but just a couple of degrees over and you'll start getting off flavour.

[TC2642]

Another vote for the water here. A simple fix would be to crush a campden tablet (I use a pestle and morter) mix with a couple of hundred mls of water, then add to the total liquor when filling the HLT/boiler. Leave for at least 10 mins before starting to heat. Another (better) is to fill the HLT/boiler the night before and add the campden treatment then. When you come to brew the next day, the chlorine and chloramines are dissipated. Any water treatment salts can easily be added to the grist or mixed in a tad of boiling water and added to the total water volume.

Treat it as a challenge to perfect the process.

I'd second this, sounds like you're getting a TCP type flavour which is usually associated with chlorine. I use Sod. Met as a sweetner after I've finished treating my FV with bleach, I don't rinse and I leave a residue behind in my kegs as well. I use water from a hose that's left outside and I don't get any off flavours since I think that after boiling nothing much can touch my beer anyway. Sod. Met should neutralise all the chlorine and gram negitive bacteria in the water after around 30secs to a minute.

My own method is using a sqeezy bottle of 10% sod. met. and dosing everything that comes into contact with the beer with this and boiling water. This method has done me well for nigh on 10 years.