Until the last post in which you described the off smell, I would have not been too worried. It makes perfect sense to me (granted, I have never used this yeast) that the higher level of sugar would have led to a more vigorous fermentation than the previous batches with lower/no sugar, causing more scrubbing of the cascade aroma from the primary and possibly a higher internal temperature generating more estery aromas..
I'm still not *terribly* worried - as you surely know from previous batches, the aromas generated during fermentation may be nothing like what is going to end up in the finished beer --- like the extreme sulfur generated by some lager yeasts.
And, since there isn't anything you can do about it now anyway, I suggest you keep paying attention to what's going on, keep good notes at each stage, and see what the end result is.
Oh, and of course let us know how it turns out.