I've two "estery" brews on:
One brewed with "Safbrew Abbeye" so I deserved it! Yes the esters are fading with time, except this brew is now 6 months casked! And esters do taste sweet; this beer is sweet... at a FG of 1.006! No help from this experience!
The second was brewed with "T-58". Another Belgium yeast strain. The result is a "banana-ery pineapple" sweetness. I find I can't tell it's there if drinking with a savoury (red meat) meal. No help if you're veggie! Many people just like it's qwirky flavours.
"US-05" not usually "estery" (Americans seem to have an aversion to esters), perhaps warmer temperatures have kicked it off?
(EDIT: Don't know where I got that idea about Americans! But "Fermentis" put on there Web site that "American Ale" yeast - US-05 - is a tad more estery than their "English Ale" yeast - S-04).
What "mike77" said: Chill it. A "mild"? I think he might be sniffing raw esters to say that! But what he says is true, though I find temperature can be a bit selective on what you can and can't taste.
Not really arriving at a conclusive answer. So my best one is "get over it"! Doesn't sound like it is stopping you drinking it anyway.