I fill water bottles for my brewing water and use them a day or more later. Chlorine will come out of solution over time and especially fast in sun light. It’s as easy as filling my water bottles as I boil wort. If by chance I don’t have the water ready I have campden on hand.
I don’t think of Chlorophenols (the result of using chlorinated water in beer) as smelling or tasting much like chlorine, more like plastic. Another thing to watch for are solvent-like aromas (similar to nail polish), that can come from stressed yeast (often associated with high fermentation temperatures) or perhaps a contaminating microorganism. I would consider contamination a stronger possibility in this case, since you are rinsing your sanitized equipment, which isn’t a good practice.
I was going to mention this fact yesterday. This is very possible. Starsan recommends “not rinsing” after treatment as this will only potentially compromise the sanitary condition of the equipment.
Tap water is an unlikely source of contamination, and in any case you’d see growth if this were the case.
An infection from tap water would likely take time (weeks or more) to develop depending on the strain and amount that was present in the beer upon racking.
There are many kinds of chlorophenols with a wide range of aromas/flavors, some band aid, chlorine, plastic, medicinal, etc. I’d still lean that way, but obviously nothing is definitive.
I’ve had this problem pop up before. Now I use a carbon filter for my water and treat it with a little metabisulfite just to make sure. Seems to work.