How long did you condition it? If it's young it might smell funny until it mellows out. Sour doesn't sound good though. The alcohol thing can subside over time. What type of beer is it?
Do you know the exact kind of yeast? If it's a lager and they included lager yeast you would want to ferment much cooler then 20. But i suspect it's actually an ale yeast, in which case 20 is perfect. 2 weeks is still pretty young though, so it may very well clean up with time. What were your sanitation methods?