It could be Acetobacter. Fruit flies carry it and it only takes one fly to take down a batch and make vinegar. But like RHFUK said, it may just need some time...
I leave in primary until yeast clears out(7-14 days), then keg . If I dry hop it's in the keg. I try to not drink for 10-14 days while the aroma is developing. Some high abv beers taste better after some aging. Most malty beers do too.