Fermenting too high can account for the esters. I'm not used to lager yeast getting all solventy and phenolic on me, though. I wonder if you had some other kind of wild yeast in there.
Racking too soon isn't your problem. Yeast don't typically metabolize phenols; diacetyl and acetaldehyde, mostly, is what you'd get if you racked too soon.
I would look at sanitation, yeast health, and fermentation temperature first. Did you have a long lag?
Also, I don't want to pick on you about this, but you seem to not understand the terminology of off-flavors too well. Take a look at the beer faults list from the BJCP web site to get a better idea of the terms. Or avoid using the specific brewing off-flavor terms and stick to the describing what you perceive using common terms.
Gordon, no worries, you are correct I am still learning how to pick up and describe off-flavors
I used CH22 from How to Brew to try and describe with I was observing.
I don't get any green apple, butterscotch or vegetables. Most of what I get on the aroma and flavor is what I can only describe as acetone or strange alcohol's which is described as solventlike...
The yeast was pitched about 4pm on my brew day and fermentation was noticeable before I went to bed that night at 11:30 and was active when I went to work the next morning at 7:30.
I do not think it is a sanitation issue as I clean my carboys as soon as I rack off, clean using pbw, sanitize with starsan and cover the carboy opening with plastic wrap to store then pbw and starsan again on brew day...
I will critically look at my fermentation temperatures and getting the wort to the desired fermentation temp before pitching.
I really appreciate the help from everyone on this as it has been a somewhat reoccurring theme.