Yeah...by "done" I meant that it's through primary fermentation. Definitely let it sit for another week or so. Most ale yeasts pitched at 74 degrees will throw a lot of esters that need time to clean up so the flavor isn't off. And you still have to check it to be sure it's stable at its FG.
In regards to missing the OG into the fermenter, if you're pretty consistent with your mashing efficiency, you can estimate within a point or two for sure. You may not be super accurate in your ABV calculation but as long as it's holding at a reasonable FG, it's good to go.