I recently brewed a pale ale, 100% 2 row, ~13*P, hopped to about 40IBU with Azacca, and fermented with Voss Kveik at around 30*c. I ended up with an awful hose water flavour, which I can only assume is chlorophenols.
I have had this flavour only once before, about 5 years ago, on a different brewing rig, with entirely different ingredients. I'm confident in my sanitation, and as I haven't had this issue before with this setup, I'm confident in my water, as well as my process.
In addition, I also made a stout the same day, immediately after the pale, and it shows no sign of this flaw. To make matters even murkier, the flavour seems to have diminished greatly after about 3 weeks in a keg.
Does anyone have any thoughts as to what might have happened?