+1 to all of the above
The liquid sugar and 80F fermentation cause the paint thinner taste. However, I think your aeration method really kicked it into high gear. Pure O2 will produce stronger yeast and get you better attenuation, but it only takes 90 seconds of O2. Your method is completely saturating it, which can really mess up your flavor profile. This thread talks about how anything that causes rapid yeast growth (O2, temperature, nutrients) will increase fusel production.
On a side note, haven't I read somewhere that Brett can break down fusels? If you haven't bottled yet, that might salvage the batch. It will always be a little wacky, but it's better than paint thinner right?