Did you buy a pond pump type aeration system, or a pure O2 system?
About 15 minutes of aeration will properly oxygenate the wort for yeast health. You would really have to literally do it for 30-45 minutes + to over aerate, and if you did, the off taste would be more like stale/cardboard, not paint thinner, so I don't think you over aerated.
Paint thinner/acetone off flavor would be associated more with out of balance alcohol or fusel alcohols. Did you add any simple sugars to your recipe that were not in the original recipe, like sugar, brown sugar, DME, LME, honey, etc.? Did you ferment at a relatively high temp, like 70+? Those would be the common culprits.