I just tasted my japanese lager after 2 weeks in the bottle and I seriously cant drink it. It tastes like paint thinner or vodka or something. It's only 7% alcohol. It wouldnt make it taste that bad would it? I know you can get paint thinner taste from fusel alcohol at high temperature fermentation but I fermented this in a fridge at cold temperatures. Where the hell did this taste come from? I hope it disappears because I dont want to flush 20 liters of beer away.