Many fermentation off flavors will resolve themselves with more conditioning time. So, my suggestion overall is let it mellow (and don't muck with it too much taking samples and such because you up your risk of infection). However, fusel alcohols, which you may be describing, are not one of them. Not much you can do about fusels unless you have access to some very sophisticated distilling gear. But, regardless, let it mellow (weeks or even months -- nothing to loose really) and see what happens.
For example, I brewed an ESB last year which had some really pronounced off-flavors initially, I let it condition for about another month (and did a little "CO2 scrubbing") and it was spot on then. Pronounced a very good ESB by a British bartender friend of mine even.
Fusels are often caused by ferm temps that were too high. A few questions: What strain of yeast did you use? What were your ferm temps? What was your OG? What was your last SG reading?