I am getting a pretty tangy finish and have no idea what it could be attributed to. The beer smells great and the character hasn’t worsened so infection does not appear to be the case. I have never used molasses before and I have heard it can taste like rum when it ferments out and I kind of get that here. It is a brownish type ale with 1/2# light unsulphured molasses added at the beginning of the boil. Mash pH was 5.6 with brown malty water
I have not experienced “tanginess” with using molasses. What was your water source? Any medicinal chlorophenol flavor come close to what your tasting?