Originally Posted by sicklesr
It was a basic Apline Spring Clone. Pretty normal grain bill / hops, just used a Kolsch yeast at a higher than normal temprature... The full recipe is in my thread linked above.
I'd ride it out. I wouldn't bottle it until it dropped to at lease 1.008, or you might have some bombs.
If you don't want to wait and see, you could try speaking some out and force carving it. See if you like it. The grain bill isn't that far off from mine. I'm planning on putting a few pounds of black currants and oak in the secondary. That will be in about 4 months, then in two more it'll be exactly what I want. The other half won't go into secondary for at least a year.
If you don't mind the wait, you might have a very nice surprise on your hands. If I were you, I'd save the yeast when you're done just in case you really like the way it came out. My sour lemon one, the only way I can get it exactly the same is by using the old yeast, which I've been using for about two years now. I have no clue what it is or where it came from, but my sour lemon rye is my favorite brew to date. Not sweet at all, but it has that sour in your jaw feeling like eating sour candy and lemon heads at the same time.
And, the more I use the old yeasts s buds, wash them, feed them, split them up and reuse them, the faster I get the desired flavor. I'm actually down to two months in the primary then a week in the keg.