Wow. That is something I never thought of.
I once underpitched dry yeast on a big beer. When it came time for carbonation, the yeast had been over-worked.
I bought another pack of the same yeast, opened every single 22oz bottle, put a tiny pinch of yeast in each one, and re-capped.
Talk about a pain in the butt, but it worked. Had quite a bit of yeast sediment in each one, but the beer still tasted good.
I definately would have tried this first though.
On Tap: Imperial Breakfast Stout, Mt Hood Kolsch, Fall Rye Red Ale
On Deck: House IPA