So I've got a troublesome hoppy American brown ale that I've been fiddling with for a while now. It's beautifully clear (finally) but is somewhat under-attenuated. It's only about 4 points high, I was hoping for 1.012, but I'm still getting enough residual sweetness while it is cold and un-carbonated that I couldn't drink a lot of it at a time. The Chinook I used for dry hopping seem to have been over-dried as they imparted a somewhat cooked vegetal character that was not present before, so I'm trying to find a way to drown that flavor out. I have been toying with the idea of getting a Bret culture and pitching it just to see what happens. It would be my first brewing experience with the little buggers so I really don't have a clue what the result would be! Does anyone have input on the subject?