Where you hop burst more so that you get the flavor/aroma you want without a face implosion of IBUs (IBUs suck, I want the flavor/aroma). When you dry hop in serving keg at the rate of [at least] 1oz per 3 gallons.
I have somewhere between 5 and 10 pounds of hops in my brew fridge freezer. I ONLY have hops in that freezer. Not one spec of food in there. If there was, it would either be tossed out, or put into the food fridge freezer.
I've also thought about getting a small chest freezer just for hop storage. Just waiting for one to go on sale really.
IMO, IBUs don't make you a hop-head. They just make you a bitter person. More flavor/aroma additions makes you more of a hop head. :rockin: 7+oz all from 20 minutes from the end forward is a wonderful thing in an ale... Just make sure you do it for the right style/recipe.
When you are at your in-laws and get all excited by what appears to be the smell of Centenial or Citra IPA, and then have to hide your disappointment when you are offered a Budweiser from your mother in law, who has just washed her hands with grapefruit scented hand soap.
Dry hop coffee attempt 1 was interesting. Brewed a pot of fairly strong coffee, poured into a two quart pitcher after it had cooled to about 100 f and added 1/4 oz Willamette pellets in hop bag and put it in the fridge. Subtle hoppy flavor after two hours, coffee aroma still overpowered the hops. Poured half to take to work last night. Drank more after waking up this afternoon, still not much aroma after 20 hours but much more distinct hop flavor. Made for a tasty iced coffee. I will need to keep working on this one.