I don’t disagree with this info but take some of the big name breweries with some of the OG Alchemist, Lawson’s, and Russian River and now more relevant, Tree house (whom some consider the best) they are huge about using hotside hops. I read a quote from Kimmich recently where he said that heady topper is dryhopped with the equivalent of less than 4.5oz for a 5 gallon batch. I think hoping hotside vs. cold side has a lot to do with process and water chem verse blanket statesments of which is better, hit a cold hopping
I totally agree that it's not as clear cut as "more hops to the cold side" and that it's also depending on personal taste and the rest of your process.
Personally, I often find myself fighting with polyphenol astringency when adding too much hops in total to the beer. So I sort of have a maximum of hops I can put in total in the beer and then the question is how to divide those between whirlpool, mid ferm dry hop (which I stopped doing) and cold ferm dry hop.
I like more the raw hoppiness ("survivables" + less soluble non polar compounds ?) vs the generic fruitiness (coming from the "survivables" ?) of a hop addition, so moving the balance to more dry hop (and in general removing plant matter by using partly cryo) made sense to me.
To put things in perspective, I put around 1 pound per barrel or 4g/l in the whirlpool which is what a lot of professional brewers are doing. (1-2 pound per barrel in the whirlpool), My dryhop addition is then 2-3 times the amount from the whirlpool.
But I definitely agree that in the end it's all about the synergy of all your additions.
If you look at what's happening to the compounds, they indeed bring different things to the table
Whirlpool: non-polar compounds (e.g. myrcene) driven off + some hop compounds (e.g. geraniol) get biotransformed
=> survivables + biotransformation products from survivables (+polyphenols) stay in the beer
post ferm dry hop: mainly dissolving the original hop compounds into a mixture of water and alcohol
=> survivables + some of the non-soluble compounds (+polyphenols) stay in the beer
And indeed which compounds get extracted and stay in the final beer depends greatly on the specifics of both processes (whirlpool temp/time, dry hop temp/time, dry hop method (agitation vs no agitation), hop product (T90 vs cryo), soft crashing, conditioning time/temp) and what happened before the whirlpool (general recipe: protein content, ABV, yeast choice)
At least, that is how I understand it.
I read in an earlier post about your "all hops in dry hop" and "all hops in whirlpool" beers that you made to get a better idea of what both addition bring to the beer.
Did you see anything confirming the assumption that whirlpool hops bring a more generic fruitiness to the beer which is great as a base for the more raw hop character of the post ferm dry hop to interact with?