This is really good news
I do the same as Jake. I open one beer every week to taste how the beer is developing. This is great fun.
Also my experience is that the beer gets better and better. My favorites are strong stouts (around 10%) and very bitter IPA's.
I had a semilar experience as you october last year with a high gravity smoked Stout. OG was 1092 and FG ended up at 1028. I waited another week but nothing happends.
This batch was also my first using a refrigerator. The first 3 days I kept a temperature between 20 and 22°C After 3 days I lowered the temperature to 19-21°C
After this experience I never went under 20°C. In this batch, I measured the temperature in the fermenter by taping a PT100 element isolated from the outside environment to keep direct refrigerator temperature-impact away from the measurement. I think this probably caused the early fermentation stop, as the yeast nearest to the walls inside the fermentor probably was freezing. Now I tape the PT100 to the top of fermenter instead without isolating it from the environment and keep it between 20-22 °C. I trust this prevents the temperature to get too low but still keeps it from overheating especially during the first days.
The smoked stout with FG=1028 developed very slowly in the bottle ( I bottled it after 4 weeks) ended up 2 month after bottling with a great taste and a beautiful round and full body with a impressing light brown foam- but the first taste after 3 weeks in bottle was not impressing, too flat and no foam.
Now the beer is 3,5 month old and has never been better. So like I said: It will be beer at the end- my experience too.
Also I had an experience with an IPA that was very unclear after 3 weeks in bottle-but after 3 month it was almost beer.