over the recommended temperature can create solvent-like flavors. When
the yeast ferments too warm (above about 76 F), they produce ethanol as
well as compounds that are collectively known as fusel (or higher)
alcohols. These compounds have a more noticeable alcohol flavor and
aroma, and can leave your beer tasting like rubbing alcohol or paint
However, don't worry about your health; fusel-alcohols are not very tasty, but pretty harmless. Excessive acetaldehyde can also lend a nail-polish-remover-like flavor to your beer. Reduce the amount of cane sugar, molasses, honey or syrup in your recipe, and watch the fermentation temperature just to be safe. Usually solvent-like flavors and aromas will diminish with time, so give your beer a couple more weeks and try it again.