also, it's set up for fly sparging, are you fly or batch sparging?
the biggest issue seems to be in the equipment setup, it seems that you've attempted to modify an existing profile instead of building one up from the ground. definitely watch that video on setting up an accurate equipment profile.
What is your "usual" procedure? you should be able to find a mash profile that matches that. then learning what to do differently and how to navigate those processes will come in time. (mash out, fly sparge, etc. )
as far as bubbly water goes, what was your gravity into the fermenter and what is your current gravity? that could tell you if there was an infection or not. take a sample from the keg, and de-gas it, then check the gravity. if its well below your targeted finishing gravity, than you likely had an infection of some sort.