I'd just bottle 'em. If they taste funky after conditioning, sit on them for a couple of months and try again. Rinse-repeat. It's amazing what bottle-aging can do for funky beers.
I did a porter kit my second batch. After I had it in the fermentor I realized that I left out the chocolate malt. So, I ran it in 4 passes through my coffee maker (a quart at a time to make an additional gallon). After cooling, I dumped it in the bucket and gave it a gentle swirl to mix it in.
After conditioning for a month, it still tasted really green. Another month - still funky. 3rd month, drinkable - just. After 4 months in the bottles, it was a really good porter, my wife says it's still her favorite - the coffee-pot porter.
It seemed like a good idea at the time...