Well, if you are getting a 'hot' alcohol taste, it isn't simply a matter of high attenuation. Chances are it fermented a little too warm/fast. And the best solution is to just let it age a bit, and the alcohol taste will mellow over time.
On the other hand, if it tasted fine after 1 week and then the off taste became apparent at the 2 week mark, my guess is that it isn't the 'hot' alcohol taste that some people get from too hot/fast fermentations. And without a more detailed description of the off flavor, I'm not sure I can help much.