bad temp control

i misread the vial of yeast I used for an Alaskan Amber Clone (White Labs WL029). it said to pitch between 70-75, and ive been keeping the temp up there for all of fermentation. I'm 6 days in so far and its still bubbling away, is there anything I can do from here on out to reduce the bad effects of fermenting that high? I have since read it should have been fermented in the mid to upper 60s. I'm guessing I should finish out fermentation in that range. anything else? thx

Stay at the temp you're at right now. Dropping the temp while it's fermenting will make things worse.

Next time, for a more authentic Alt, try fermenting in the upper 50's with Wyeast 1007.