In a recipe I used for an IPA, dry-hopping was called for.
A few days prior to bottling, I dryhopped, but ran into a problem I wasnt expecting: the hops soaked up a good amount of the beer.
I understand that oxygenating the beer is not a good idea after fermentation has begun, so I decided against trying to splooge out any of the beer during bottling and instead just measured the priming sugar to an appropriate amount according to how much beer I had, though it was hard to measure with the hops all up in it.
Is the the way it happens everytime? Is there a way to salvage the beer that the hops soaked up?