There's a concept called dry hopping where you add hops after the yeast more or less, but I add mine when the wort is at 150f and time that. Supposedly less bitterness or alpha acids since my lhbs guru said bitter happens above 155f and 150f for 4 minutes kills most bacteria

Not going to claim any technical prowess, but I do a similar process and being somewhat adhd about things boil for 15 minutes only since my homebrew lhbs indicated the haze proteins convert by then. I am also allergic to "Professional" mass produced beers, which I discovered on a trip to...

Long time lurker, newish member. Can't find the box in the IBU bitterness calculator for dry hopping which is what I do almost exclusively since I'm not a hop bomb fan, prefer mostly British brown ale, irish reds, and stouts but don't care for Guinness.