As I stated earlier, I appreciate all of your suggestions. For those who don't do well with my blunt, to the point questions, I apologize. This isn't the first forum in wich I have asked this question and the "its beer just drink it" answer doesn't help me learn how to correct this issue if it can in fact be corrected. As far as the gravity goes, the beer finished at 1.009. Again I apologize for the confusion. It's much lighter than I would like and I simply wanted to know if anyone had experimented with adding more extract and re-pitching a finished beer.
It is not that you are blunt, it is that you are pointedly ignoring our questions!! But that said, I'll be blunt back: You did not give us enough information to help you.
1.009 is very different to 0.900, which your previous post stated! So here, you gave us
wrong information. See how hard that makes it to help you?
If you say "add more extract", I assume that means you used extract originally. Is this correct? If it is correct, then there is basically no way you could have gotten a low OG, unless you did not add as much DME as you were supposed to have. My point is that if this is the case, then your low READING (not the same thing as a low OG) could be due to incomplete mixing of top up water with the boiled extract. I have done this myself. Others on here have posted about this. It happens all the time. If this is in fact what you have done, then your OG is probably OK, and the taste of the beer is due to something else.
Do you follow me so far?
Now, if you made an all-grain beer, then the low OG could be real. This is a different issue, and could be gone into in another thread.
So,
assuming extract, and your OG is actually OK, you are aware that you way over hopped for the style anyway, right? This alone will make you beer taste ... wait for it... hoppy. You haven't posted your recipe, so we still do not know what hops you added, or when...
Next: what state is the beer in now? All you say is "finished". If you are tasting beer right out of the fermentor, then you are tasting warm, green, flat beer. However, you could add some extract to it at this point if you wish, stir up the yeast. The yeast will wake back up. But by doing this, you will change the overall balance of the beer (if you just add DME, and no steeping grains, you will dilute out the colour/taste contributions they gave in the first place). Which is why some people have said to blend it, as then you can make a new wort with the correct properties for the style, just underhop it this time!
Or bottle it, and let it carb and condition. This will change the taste
considerably. But you will have a very hoppy irish red.
If your beer is already bottled, I'd say trying to save this now is more trouble than its worth. Just let it condition for a year or two to let the hops mellow out.
ETA - you said red ale, which I read as
Irish Red. So not sure exactly what style you were shooting for. Still, 66 IBU is quite high. Hops will mellow with time. If you are drinking it young (less than at least 3 weeks in the bottle/keg) then you are not tasting the final product.