Batch Left in Primary Fermentation for Over 4 Months

Still feeling very new to this, I brewed a raspberry wheat ale (a kit from a local homebrew shop) early January this year. It is now mid April and I still have this batch in its primary carboy. I'm now wondering:

• Is the long fermentation time risky? I know I might face autosys and a soapy taste due to the yeast trying to work in an environment that is not workable
• Since it is still in primary fermentation, what should be my next move?
• Is it worth discarding and trying all over again?

I've been looking all over for an answer. The closest thread I found was this: http://www.homebrewtalk.com/f163/how-long-too-long-primary-fermentation-397052/. If this were a different kind of beer, I wouldn't be so nervous and proceed as normal.

Any help would be greatly appreciated. Thanks!

 

Get a gravity sample and decide from there. You could be pleasantly surprised, or sadly disappointed. Either way you won't know until you get a taste.

 

Drink it!

 

Your challenge, I think, will be that it's a wheat beer - not that you left it in primary for four months. Bottle it and see what you have!