In many instances off flavors are caused the brewing water being used and fermentation temperatures above the yeasts range. High temperatures produce fusel alcohols which can be very hot to just a bite at the back of the tongue. Some bottled water and all municipal water contains chlorine or chloramines. Infection can also produce terrible aromas and off flavors.
In your situation there are three things I would try:
Use distilled water for your next several fermentations.
Use the oxygenation kit. Rolling a glass carboy is dangerous and will aerate less than rocking. (I wouldn't rock a BMB though. Thin glass.)
Control the actual temperature of the fermenting beer at the mid range for the yeast. When the heat production from the initial active fermentation lessens you can raise the temperature back up to the mid range.
Keep you beers in the primary for several weeks before bottling. During this time check the SG about day 10 and day 15. Bottle when the beer has cleared.