I’m not trying to be rude either but clearly you can’t think outside the science. Not sure if you realize this but most of the greatest scientific discoveries of our time were discovered by accident and more than likely how beer was discovered. If all brewers and chef’s never thought outside the science we would not have some of the great beers and food we have today. The OP is looking for solutions to help with a post fermentation beer and your only real advice is wait, when to throw in the towel or a "lesson” on isomerized IBU's. I’m sure your knowledge is appreciated and will be useful to the OP in future beers but offers little real help for the beer in question. I am simply responding the question regarding dry hopping based on my personal experience as sweetcell did with the hop tea idea he offered. The simple fact is dry hopping can balance out sweetness and add bitterness whether it is perceived or actual bitterness it still does the trick. So we will have to agree to disagree.
Perhaps you missed the parts where I mentioned that I've done this before, therefore adding experience to my opinion, not just the science, or when I also expanded on the hop tea/hop tincture option. I didn't say there wasn't anything OP could do to this beer, but I did give the disclaimer that this beer probably won't turn out like OP wanted. I'm not against trying creative solutions outside of convention, but the scientific principles are still limiting the success that we can expect. I've added dry hops to two different under-hopped beers in my 8 years of brewing. Neither time did they turn out remotely good. I ended up with a sweet, but grassy beer both times. I knew that the chemistry wasn't on my side, but I tried it anyway - twice. That was enough. Saving the current beer is desirable, but not the most important thing here. Knowing what went wrong, how to avoid in the future, and what, if anything, can be done about the beer in the carboy are all items to address.
I cannot, nor will not, ever advise anyone to "fix" an off balanced sweet beer by dry hopping. You will end up with something different, but better? Not sure. In my experience, I would've rather had the initial sweet beer rather than the dry hopped after effect.
So, we know the facts, we've heard some opinions, what ultimately do I recommend? If you are insistent on adding bitterness, I would make a hop tea, or hop tincture and add that to the beer in small increments until you are satisfied. Would I personally do that? No. I would identify my mistake(s) and try again, meanwhile letting this beer sit at room temp in hopes for more attenuation and just maybe a little better balance.
So, yes, essentially, agree to disagree. I guess we'll have to let the OP decide.
Cheers!
