I just moved my Helles Bock to secondary/lagering after about 10 days of primary and several days of raised temp for D-rest. It's a pretty high OG beer and the WLP 860 I'm using is a good attenuator, so I expected it to be fairly low FG and started with an OG on the low end of the style guideline. It was predicted to go from 1.066 to 1.014 for just about 6.7% ABV. When I checked the gravity reading it was 1.009 which calculates almost 7.5% ABV. A taste test shows that it's malty with a little sweetness, but the alcohol is really strong. I know it'll mellow out some and when it's lagered and carbed it'll change the balance, but is there anything that can or should be done to insure that it calms down a little. I don't know of anything that can be added in secondary that can add residual sugar without re-starting fermentation and adding alcohol. Or will it age over a few months (it's a good Oktoberfest beer, after all) and be a totally kick-ass big, bold lager? Any thoughts appreciated.