ravingcutie wrote:My concern with leaving it as is, is that I don't have a keg system. So I'll either have to serve it out of a carboy until it's done or attenuate it further so that it's safe to bottle.
Again, WHY do you want it to attenuate further? If you are worried about bottle bombs there are products you can use to kill off any remaining yeast (camden tabs, etc). If it tastes good now, then don't f with it. I think many brewers get all wound up about hitting numbers or attenuation, when they should really simply be after the best product they can make, and DAMN the freakin numbers!!!