What am I tasting?

Chlorophenols are real, but are usually more likely to come from chloramines. My city water used chlorine, and it would boil off before fermentation. They switched to chloramines and my beers suffered terribly.

 

Don’t care for the buttery flavor, at all. Just like I hate soy in my stouts. The Wet dog is interesting though, I get the adjective, horse, barnyard, and I’ve associated those with Brett or Belgian styles. All things considered I find the latter far more pleasant and interesting. I’m a Belgian newbie ,but I like that bit of a funky finish.

 

I don't know if this is an answer or not - but since I believe you mentioned finding the "wet dog" in IPAs...

I often perceive husky or grainy flavors in beer as what I would describe as wet old dishtowel for some reason. Maybe not quite "wet dog", but close. When I notice it, it's most often in APA/IPAs and some kettle sours or pale American sours. I think it's a problem in the grain bill or sparging and ending up with more aldehydes in the beer.