I used hopstands with my last two brews, an IPA and a Pliny The Elder clone. I was originally reading about this technique in Stan Hieronymus' For the Love of hops and then shortly after I read the article in BYO. I haven't experimented with different temperatures yet. I just shut off the heat and then added my Flame Out hops, stirred for a few minutes, put the lid on, and let it sit for 30 min before chilling. I can say that I will never brew an IPA or DIPA without using a hopstand, the results are amazing! I dare say any hophead who smells the results of brewing with a hopstand will be jumping up and down from excitement.
Even after fermentation and before dry hopping there was a much stronger and fuller hop aroma than I have ever had with any IPA I have brewed.
I didn't dry hop the IPA and it had a wonderful aroma to it when it was time to drink. I did dry hop the Pliny The Elder clone recipe, a 2 stage dry hopping. I dry hopped in a secondary for a week and then put some hops in a stainless steel teaball and dropped it in when I kegged. The teaball stayed in the keg for the life of the beer. The smell from the Pliny The Elder clone was so amazing, I couldn't believe how well it came out. It was the freshest most wonderful hop smell coming from the beer, a hop bouquet if you will.
I think putting a small amount 3/4-1 oz of hops and dry hopping in the keg, in addition to a regular dry hop schedule, is something I am going to do with all IPAs and DIPAs as well. The stainless steel teaball kept all the hops inside and only received a minuscule amount of hop debris in my first two pints from the keg, the rest was clear. When I finally finished the keg and cleaned it out all the hops were in the teaball still and no mess at the bottom of the keg.
Hopstands -> YES!
Dry Hopping in Keg -> YES!