Not much to add to all the good advice so far. I would give the beer at least two months in bottle before tossing it.

Temp control during fermentation is crucial. You probably don't want to ferment near the top of the yeast's published range. If in doubt, cooler is usually better. Anything that may stress the yeasties--wrong temperature, wide temperature swings, pitching too little viable yeast etc.--can affect final flavor.

So I know its been awhile, and no one is probably reading this anymore, but I finally got the old fridge from my buddy and had an override thermostat installed by my electrician friend, it took awhile due to lack of funds(restaurant i worked for closed) but now I gots a new job and am ready to start brewing again Thanks again for everyones input!

+1 for hanging in there! Using a temperature controlled fermenter is almost guaranteed to improve the quality of your beer.

Jamil's answer to what makes an award winning beer is "fermentation, fermentation and fermentation". Your fermenter project is a big step in that direction.

Good luck and keep us posted.

Haven't brewed in a while, broke, but looking forward to it... just opened a bottle of the stout that didn't turn out so well and man has time helped, still has a hint of the off taste but all the desired flavors have really been brought out and is quite an enjoyable beer, at 8.5% its a little unseasonable for a hot day but its delicious nonetheless, thank god I didn't dump it. Still have a handful of 220z bottles left, gonna save two for the holdidays...

A little late in contributing here, but it sounds like you may be experiencing something I did when I first started. All my beers had a certain "that flavor" that me and my buddies noticed. The moment I started fermenting below 70F, and at the same time waited a minimum of 3 weeks to bottle/keg, "that flavor" disappeared. I don't know if it's the same "that flavor", and I don't know how long you waited to bottle, but since time helped, I wonder. Happy brewing on your next batch!