I was planning a juicy west coast style but bc of higher mash temp, hop selection and warmer fermentation temp, it seems to be trending toward a clear NEIPA. On day 8 it tasted kind of like a Hefeweizen and smelling it on Day 10 it’s very pineapple juice like. I used 1oz each of Amarillo and dorado at 20 min in a hop spider and then did a whirlpool of 2oz of Bru-1. Was planning on dry hopping with 1oz Amarillo and 1 oz of dorado but now I’m wondering if I ditch the dorado and do a couple ounces of chinook or something to balance the sweet pineapple. There’s currently about 4 gallons in my 5 gallon Corny keg. It’s been soft crashing for 24 hours and I have a floating dip tube (FLOTit 2.0). Any suggestions?