Just curious if you tasted the sample when it was at 1.023? I recently brewed an IPA that finished at 1.020 and I thought that was going to be way too high, but it really created a perfect balance for the bitterness (I'm a little heavy handed with the hops). All I am saying is let your palate be your guide next time. I really hope you follow up with us on this beer as I am interested in IBU vs terminal gravity as well as initial gravity...

IBU's were close to 200. Most were from the first wort hop and are really smooth bitterness. That being said the beer was too sweet for my taste. The bitterness lingered on the back end but were completely overwhelmed up front by the sweet malt flavor. I felt it would have been better dried out a little further. I had read that the AE would stop had limited "branching" and didn't think it would be this explosive. This second ferment has been much more aggressive than the first. I'll keep this thread updated.