Brewed a 10 gal. all grain batch of Imperial IPA at the end of January. I had 28 lbs of malt (pale, crystal, flaked barley, special roast) and 3 lbs of turbinado sugar (to add gravity without the body). Ended up being more like 8-9 gals in the fermentor- Needless to say I saw a new part of my hydrometer (1.114). Pitched a lot (800 mL) of washed yeast (one because of the size, two because it was almost 2 months old). Just transferred to the keg after dry hopping (FG= 1.010). As usual, I drank the FG sample. It tasted a little like green apple. I am quite meticulous about my "lab practices" so I do not expect an infection (although it was the 1st thing to cross my mind). Second thought was "young beer", and the third thing too cross my mind was the possibility of the effects of the turbinado (these two thoughts are what I am leaning towards - knowing that both should mellow with time). I guess another possibility could be the yeast- but they did their thing.
I would love to hear anybody's thoughts on the subject.