Can a "yeast expert" take a look at the attached thread... really just the first 6 posts?
I'm curious if simply pitching additional yeast a couple of days after primary fermentation would work.
I don't THINK it would. I THINK the 'damage' would already be done by the stressed yeast in that time frame and I don't think simply repitching another, more attenuative yeast over the top would fix the off flavors. It might dry it out a little more and correct a bit of the sweet problem but I still think the under pitching will cause issues that can't be fixed.
... but I'm not sure and curious to get someone's opinion who's pretty knowledible about da yeasties