Can you post the recipe? I will admit right now that I am grabbing at straws but I have had some beers come out a little weird... completely fermented, beer is clear, the beer is not contaminated. But there is a funny, wort-like and almost "dirty" flavor to it. I am not really a hophead so some of my recipes call for just enough hops to properly balance the beer. I had a few batches like this years ago and no real answer but within the last couple years I have put more emphasis on the freshest possible hops. I believe that these batches I'm referring to used some older hops and the result were beers that fell on the side of MALT and not hops and the hops that were there were adding a sort of dirty character (and any other character you can think of that comes from stale, older hops) as opposed to a fresh, herbal, spicy character that they should. Again, stabbing in the dark. If I tasted your beer my conclusion might be something completely different. Also, I don't consider 2½ weeks to be overly quick to go from grains to bottle... but I do consider it being overly quick to sample it.