Guys: I am not sure what to make of this. I gave my IPA a taste just before bottling. It was both hoppy and reasonably bitter, almost to a point of harshness. Completely understandable--after all, this was a very young IPA. Fast forward to last night. It's been in the bottles for a week, and I began thinking about how the flavor is refining. My wife suggested I open one; after all, I have 50 left. Impatient as always, I quit brooding over the issue and stuck one in the fridge. A couple hours later, I opened it, and was delighted at the sound of gas escaping as I used my favorite wall-mounted bottle opener. It whispered to me, "Psst! I have bubbles!" as the cap came off. At least it carbonated, so I had surpassed the Sarge's carbonation issue. The good half of the story ends right about there. The flavor moved from a bitter flavor to...indescribably bubbly-breadiness. The hops were barely detectable over the champagne-like bubbly texture and this odd bready flavor. My brothers in brewing, I beg for both your help and intercessions (both holy and secular). Please help me answer these questions:

1. Am I worrying unnecessarily? It's been six days for a beer which takes 4-6 weeks of bottle conditioning.
2. Could this entire batch of beer be bad? If the end of secondary fermentation (pre-bottling) tasted OK, presumably there would be enough alcohol in the brew at this point to kill off any other bacteria.
3. Could just this bottle be off? Should I try another at the expense of careening deeper into listless worry?
4. Why would the flavor change so much from the beginning of bottling to a week later? Have any of you experienced such a dramatic shift in flavor of a young brew?

Thanks for your help. Yours in Brewing, Gen. German