Cool video. I wonder what he means when he said they get better aroma when using the centrifuge. I have read some research that says it gives better aroma per unit of hops, giving breweries the ability to use less hops and get the same or more out of them. I think that is what he's getting at, since he goes on later to talk about how the ingredients are all becoming more expensive, and this centrifuge is a way to get the same hop flavor while using less hops.
I think homebrewers can do a few things to get killer aroma and they all happen after the burner gets turned off. First, let the whirlpool hops steep, don't be afraid of letting the beer sit for a while before chilling. Second, think that everything that touches your beer after the burner gets turned off is only out to remove your precious hop aroma. Try to keep the beer out of contact with as much as possible. That also means not dryhopping when the yeast is still in suspension. Third, dryhop warm, 65 degrees or better, for optimal flavor extraction. Lastly, rouse the hops during the dryhop and keep them moving through the beer. You will extract significantly more aroma this way. I prefer dryhopping in a warm keg and letting it sit at room temperature while dryhopping and either shooting a few shots of CO2 through the liquid out tube to rouse the hops or if they're in a weighted bag, rolling the keg gently back and forth every few hours to move it around.