Thanks guys, I'll leave it in secondary for a few weeks and check it again.
secondary is not the place where it time is going to "cure" it.
That's not where the people in my thread talk about.... it needs to be bottled or kegged under pressure...In fact, sorry to say I don't believe there is anything wrong with your beer, except the. If you are judging a beer in primary, or secondary, you are really prematurely judging your beer.
I caution anyone to not make premature judgements about your beers UNTIL YOU HAVE FINISHIED THE ENTIRE PROCESS, all the way to bottle conditioned.....Then if after the three weeks minimum for normal grav beers, THEN you think about socking it away for weeks or months.....
Your beer has a huge journey to go through, it goes through a huge amount of biochemical transformations, and one of the most important is that little bit of fermentation that happens in the bottle.
I don't thin it would hurt to dry hop, after all who among us doesn't thinnk there is such a thing as too much hop aroma/flavor?
But still don't judge the beer until it has been carbed and condidtioned in the keg or bottle for awhile. I usually don't render a judgement to a beer's flavor til it's around 8 weeks...and if there is something wrong at that point I know it is not "green" anymore, so any problems "real," then I just stick it away for awhile longer.