I'll weigh in here. I just had this happen for the first time in 40 or so brews (Jamils American Wheat with Rye), and tried to doctor it every which way. Most were unsuccessful, including dry-hopping, zesting, cold-crashing, and finings.
However, I did a second fermentation as a last resort (opposed to dumping it) with 3 lbs dried apricots, pitching new yeast, and its pretty well not noticeable and turned out to be a decent beer.
The weird thing is, I've never had it before, so its not likely a water problem. I can't see how it would've been infected. Good luck!