It is certainly weird that notty took it that far. But as long as there is no infection then no worries, right? I would like to try a beer that strong that finishes that dry.
I'm with you in that my beers always finish pretty dry. I can generally count on them to be 2 - 3 points lower than BeerSmith estimates. It is so regular that I plan for it and take it into account when planning my recipe.
My Golden Triple finished at 008 and it is just a fantastic beer.
EDIT: Just noticed that you used 6 lbs sugar for the 10G. That is going to produce one frickin dry beer. I would expect a beer in my fermenter to come out at 003- 004 with that much sugar on a 074 OG. Maybe even lower. Yeah, I think you have no worries at all except that the beer might taste a little sharp or cidery when conditioned.