oldmacdonald
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Probably the best would be to reduce the fermenter volume (and therefore the amount of sugar/additional fermentables). This will give you a higher proportion of malt extract and hop flavour in the finished brew which is rarely a bad thing. Alternatively you could bottle it, or if you have enough kegs my favourite trick lately is to make up a 'mongrel' with the excess from 3 or 4 brews. It's not going to win any awards but it is surprisingly popular at parties...
Don't want to p on your fire but I reckon the old proverb about running and walking might well apply here. Every additional step you introduce brings with it a whole new set of things you need to try and master - none of which is brain surgery but put them all together and you've got a whole lot of balls to keep in the air, not to mention a whole lot of stuff to work out how to sanitise. No point having a shed full of brewing gear if you decide that brewing is the most frustrating, time-consuming, messy and expensive way to drink infected beer. I'd say keep it as simple as you can for the first couple of brews, concentrate on sanitation, get comfortable with the basic flow of the process, iron out the bugs in your system, then focus your attention on whatever aspect you're least satisfied with.
Good luck :beer:
Sage advice noted.