Great. Thanks for all the advice. I will share how it turns out. I cant do another brew day until mid June but I'm chomping at the bit to try this.Hoppier as in more bitter, more hops flavor, or more aromatic?
Adding hops in the beginning of the boil adds high bitterness.
Late boil adds high flavor, moderate aroma, and moderate bitterness.
Post-boil (steep/whirlpool) adds high flavor, high aroma, and variable bitterness (depending on temperature - hotter = less aromatic and more bitter).
Dry hop adds moderate flavor, very high aroma, and almost imperceptible bitterness.
Don't be scared of dry hopping because of one dude's opinion. He's not wrong that it can introduce some oxygen, but dry hopping is a net positive 95% of the time.
If it were me, I'd get an extra 2 oz of whatever main finishing hop Fat Tire uses, I'm guessing Willamette or Cascade but it's been years since I've had a Fat Tire so I don't really know. If it doesn't use one of those, they'd be good anyway. Add one ounce somewhere between 5 minutes left in the boil and whirlpool, depending on how you brew, and one ounce as a dry hop for the last 3-7 days before packaging.