Germelli1 said:
It would be more worth bottling this than a new batch! Your long term conditioning should be finished by now, so even if it was fermented a bit warm, it probably cleaned its self up!
The yeast MAY take a bit longer than normal to carbonate but probably not.
Normally I'd agree with you and Revvy - I leave stuff in my primaries for ages sometimes, and only really rack beers I plan on aging/souring for at least 6 months.
However, the both OP and (incidentally) the post just one or two above this one are talking about hefes. This is really not a beer you want to "clean up" very much - you want a vibrant ester/phenol profile and enlivened yeast, but aging mutes this unique flavor profile, and causes the yeast to go dormant and drop out. I'm not sure if the honey weizen uses actual honey, but if it does, the same thing happens to much of the character you might be able to get out of it (if you manage to even get any in the first place).
So really, hefes are best to drink very young. I almost always let my beers ferment at least a month, but weizens are really at their best if you can get it out of the fermentor in 2 weeks or less. Heck, it's such that people who bottle (like me, for instance) are simply not even able to drink their hefes at their *absolute* prime because of the time required to bottle condition, though that's not to say they can't still be damn good.
However, with all that being said, there's absolutely NO REASON to write this batch off and dump. A good weizen should still be delicious — it just could have been even better.
So bottle up that brew and enjoy!