Well its a week later and its still at 1.016, still with a slightly funky, but not bad smel and still bubbles every now and then. I only used 2 row malt, so it seems right that there werent too many fermentables in it and could finish as high as 1.016. My mash temps did get a little high, about 165, could that result in a funky smell? Maybe its the Cascade hops giving it a green smell? I'll give it a few more days and see how it is. Its almost been 4 weeks now.