Is it just me or is anyone else pleased there's a tad bit more alcohol than you planned in a beer? I've never considered watering down(with the resultant time commitment), just worked harder to hit my numbers.
Hey, I'm not upset that my efficiency is getting better (this is only my 4th all grain) but I am weak. See, when my friends come over and we have a beer, it usually turns into a few which turns into many. Then, I get up with a nasty headache the next day. See, if I had any sort of self-control or restraint when it came to beer, I'd be fine but it's just so darn tasty that I can't help myself.
I'll probably end up leaving well enough alone but if this does blow out a bunch of krausen, I may try to top it up at bottling. Right now the yeast seems pretty lazy compared to an ale so it may not even be an issue (Wyeast 2112 @ 60 degrees).
For me, the best plan would be to try to find a 3.5% mild recipe or something. If I could make a full bodied, good tasting 3.5% beer, that's really all I want. If I ever made a barley wine, you'd be scraping me up off the carpet.