Time to break out the spectrometer I guess... If I over-pitched, and then my sample was basically a yeast slurry, would I have gotten those flavors?
bfogt: I'm not sure I know what Chloraseptic tastes/smells like, unfortunately.
Could the flavors be produced by my priming sugar not being fully utilized/being over-pitched? I haven't had any bottle bombs so I doubt it's that, but who knows.
Another factor, perhaps: remember this was a .5 l bottle that only had about .2 of beer in it. Perhaps oxidation caused this?
I'll be sampling another one of the beers on Thursday after putting it in the fridge this evening, and will report back then. Maybe it's just bad luck.