I then dry hop with like 8 ounces of columbus or for the sake of the example 12 ounces wtvr a huge amount.
The question is would I get a viscous, oily, resiny body? Has anyone tested this?
Depends. With enough time and a big enough addition, I imagine that the hops would eventually break down enough to leave a decent amount of residue behind, such that you could feel it and taste it while drinking. But at that point it would be hard to call what you were doing "dry hopping" anymore. The entire point to dry hopping is that you aren't trying to break the hops down and absorb them into the beer, you're just putting enough hops in during bulk aging that, after a week or so, their aroma is infused into the beer. Either way, I can almost assure you that no one around here has tested a 12 ounce dry hop! I would imagine that the aroma of the beer would be so pungent and overpowering that you could literally taste nothing else.