So I re-brewed the same recipe and fermented in a different vessel. The beer has been kegged a little less than a week now, but also exhibits a slight nail polish remover smell, but no vinegar. The nail polish remover smell was quite a bit stronger when I first kegged the beer, though. I am reasonably certain that this beer is not infected.
I had an extremely vigorous fermentation - from 1.050 down to 1.012 in 4 days. I left the beer in primary another week after FG was reached before kegging. Perhaps overpitching was to blame after all, or maybe it really is stir plate induced stress? This would be the first time I've ever gotten that, and I use my stir plate to make a starter for every batch. I pitched a decanted 1 liter starter of WLP029 into 3.5 gallons of wort and set the regulator to 62. If there was an excess of acetyl CoA rapidly produced early on but not needed for reproduction because either the initial cell density was too high or the malt sugars metabolized too quickly, then I suppose it could esterify into ethyl acetate. I'm just a little shocked, because I often hear about people getting away with large pitch rates of WLP029 and getting a cleaner beer, not an estery one.
The 15 or so batches prior to this one have been lagers that turned out great, including one that got a gold medal in a BJCP comp. I guess I just got used to making big starters.
I'll likely try to re-brew this recipe again soon, perhaps with a smaller pitch rate and a slower setting on my stir plate.