Brett Mosaic Belgian - What do I do now?

I recently cultured yeast from Orval bottle. I can't remember exactly how many times I stepped it up. But it went from being quite funky for the first few steps to smelling sort of clean towards the end.

I brewed a small batch with this:
84% Castle Pilsner
8% red wheat
4% honey malt
3% carapils
.04 oz Mosaic at 60,30,15,5 and whirlpool

It's a 1.5 gallon batch and 1.045 FG

It fermented at around 70-75 for a few weeks. after 4 weeks it smelled just awful. Like rotting dead things or something. I moved it to a cooler place and tried some tonight. The smell is gone and I have very pleasant brett tasting beer.

I want to bottle it but the gravity right now is 1.011 and I'm afraid I will end up with bombs. I don't really want to wait because I like it how it is now, where all the flavors aren't entirely brett.

Since it was a primary brett fermentation (or maybe a mixed ferment? I'm not sure what exactly is in the orval bottle), perhaps the gravity is what it is?

Not really sure what I'm asking, I guess it's what would other people do right now if they were me. Like I said it's really pretty tasty now, if anything a little bland. But the mosaic is still sort of there and the yeast characteristics are quite nice. I don't want to dry hop with mosaic because I've already been drinking tons of mosaic beers (i bought a pound).

How long has it been now? It's a mixed ferment with potentially several types of sacc and at least one Brett, depending on the age of the bottle. I'd probably wait until it's been 3 mos, assuming steady gravity within the last 3 weeks or so of that time frame.

Oh good point. I made it may 2nd. I can give it 3 months. Will need to transfer to a gallon jug, it's in a 3 gallon now.

I bottled it. About .8 oz corn sugar into 1.25 gallons. i'll wait til they are carbed to my liking and just throw them in the fridge and drink them.