I've been reading about the various techniques for maximizing hop flavor and aroma. For a standard APA recipe (2-row,caramel,s05,RO water with cacl, gypsum) which of the following techniques provides the maximum hop flavor and aroma (all things being equal, same amount of hops):
1) Add lots of hops last 15 minutes boil, immediately chill on FO
2) Add lots of hops last 15 minutes of boil, FO, stand 30 minutes, chill
3) After FO, add lots of hops, stand 30 minutes, then chill
4) After FO, chill and keep it at 170, then add hops, stand 30 minutes at 170, then chill
I'm thinking of doing the experiment, but wanted to see if anyone else has done this already.