I'm a new brewer and I need some help/advice. I've done six extract kits and all of them have come out well so far for the exception of my Smashing Pumpkin Ale. Here are the details: I brewed according to the recipe but added the additional 2 lbs. of Rahr 6-Row malt and 3 cans (15oz each) of organic canned pumpkin without any additives. I must have missed part of the instructions originally and did not strain my wort prior to putting it into my glass carboy. After aerating my wort manually I pitched my yeast (1 pack of US-O5). After I pitched I noticed quite a lot of stuff floating around in the carboy and thought I may have gotten too much of the sludge from the bottom of the kettle. It made me nervous so I decided to pour my wort into a sanitized bottling bucket through a mesh brewers bag. It did filter a lot of the sludge but I thought some of the yeast may have been filtered out so I pitched another packet of yeast (US-O5) into the carboy after I poured the wort back in. There still seemed to be a lot of sludge but I let it be. I had good, active fermentation withing 12-18 hours. The krausen dropped 5 days later. My OG was 1.070 prior to pitching the yeast the first time. I checked my gravity today and it was at 1.018 but I noticed a burnt plastic smell that wasn't very pleasant. I tasted my sample that I used for my gravity check and it was dry and smelled like that burnt plastic as well. I use filtered RO water and am a mad man about sanitation. I called NB and they suggested that I transfer it to secondary vessel right away and let it be for 1-2 months, then check it after that. Here are all of the notes that I took:
Brewed: 3/2/14. Did a partial mash with 2 lbs. Rahr 6-Row and 3 cans (15 oz each) of canned organic pumpkin according to the recipe. I did a partial boil with the 2.5-3 gal of RO water that I used for the partial mash. I also added an additional tsp. of pumpkin pie spice at flameout. It took 40 mins to cool down using an ice water bath.
Today’s gravity reading- 1.018 with a burnt plastic/alcohol smell
Initial ABV= 16%
Pitched yeast @66-68 F
Fermented at same temp
Primary= 18 days
Secondary= Transfered today.
Any other advice you guys have for me? Is my batch ruined? Thanks in advance!