I've had a Russian Imperial fermenting for about six weeks now. About five days in things were going well, it was at about mid-40% attenuation of an expected 80%. Then the fridge lost power and the temperature dropped and the fermentation would restart. I tried pitching more of the US-05 that I was using and it would restart. The LHBS recommended the White Labs WLP099 High gravity yeast. I pitched that and the fermentation started back up. Then it slowed down at around the high 60% attenuation (not surprising as I'm pretty sure I let the mash get too hot and thought I'd have a fair bit of unfermentable sugars). From then it's just been dropping 1 gravity point every 2-3 days, to the point where I'm now at 73% attenuation. So I'd be happy to bottle considering I thought it was going to be much worse and I'm nearly at 11% ABV, but the gravity just keeps dropping. It turns out that this yeast is one of the diastatic sacchromyces strains, so it's actually fixing up my mash problems. So I'm not keen to bottle while the yeast is going to keep breaking down sugars and possibly create bottle bombs. So I'm expecting that I'll leave it in the fermenter to just keep chewing away at the sugars until it stops moving. Is that opening me up to any other problems that may mean bottling is the lesser of two evils?