If it’s still in primary, I would just relax and let it age a while. You’ve got a lot precursors for things that the yeast, temperature, gravity, and time will take out if you give them a chance.
Is anybody seriously suggesting that they would drink less beer if they did not brew it themselves? Don’t blame the hobby if you consume more calories than you expend. Put a treadmill in the brewery and get in a few miles during the mash!
That thermometer is designed to be most accurate (however acurate that might be) at the temperature of frying oil. Check it in some water filled with crushed ice to see how accurately it reads at low temperatures.