I only make one IPA but it has great reviews from some local professional brewers. I use two unique methods for hopping my IPAs. The first one is called First Wort Hopping or FWH. This involves adding all of the hops you were going to during the 60 minute (or 90 minute) boil point and instead add it to your brewpot as your sparging your wort. As far as I can tell there is no real science as to why this works so well but it adds a unique bitterness to your beer and detracts from mouth puckering astringency. The second method I use is to take the dry hops I use and dump them in the primary after the first 24-36 hours of primary fermentation. A local brewpub gave me the idea and it works great. The theory is that the mechanical forces from active fermentation will knock around your hops and give you the best efficiency in regards to extracting essential oils. I then keep my IPA in the primary for 4 weeks without transferring to a secondary, cold crash, gelatin, and keg/bottle.
"Relax, dont worry, have a homebrew." -Charlie Papazian
"A friend with yeast is a friend indeed."
"Beer is proof that God loves us and wants us to be happy." -Benjamin Franklin