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.