Actually, in reviewing Stone's new book, their water supply is much softer and with less SO4 than one would expect to see in such hoppy beers. I have it fairly close in my recipe based on my local water source. That could have something to do with the harshness from the chinook?
I hope so and hope it will tone down. I am still looking for flavor descriptors for it beyond what I've tasted so far. In any case, it is definitely off and I should have targeted more of a San Diego profile with such a high IBU monster as this.
Well I just pulled the dry-hopped carboy from the depths of my basement. It's damn tasty after 4-months. Whatever off-flavor was present is gone. I have to think it was something to do with hop bitterness and the sulfate and maybe it just mellowed.
In any case, my faucets are much happier now.