Ok, mash pH was 5.37 with salts and lactic & sparge was 5.61 with phosphoric addition. Spare temp was 168. IBU's 75. I don't think that is too high for an Imperial Stout but may just have been my taste perception.
Well, after some time in the barrel(minimum 4 months) and then cold conditioned for a few more, maybe it will tame down.
Hey! Relax, don't worry, have a home brew.