Thanks guys. The beer is still fermenting. When I transferred it into the secondary, it kicked up again, so I haven't really done anything else with it just yet. It fermented out from 1.070 to 1.010 so far. It's going to be a very strong one, I don't think I'll keg it. I am going to wait for another week or two, then try cold crashing. I live in the northeast, so I'm sure to get a few cold nights even in March.
It does taste great though. The light malt charachter really let the yeast shine through, even though I used us-05, which usually has a very clean profile. It has a very fruity aroma and flavor, like apricots. If it stays a little cloudy, I don't think anyone will complain.