possibly a stupid question, but as im sure all of you have experienced when going for that big upfront hop flavour, the tastiest flavour compounds seem to come from very late and or whirlpool additions, and dry hopping, but a lot of this seems to get blown off during fermentation. now my crazy idea was to perhaps boil up a weak hop syrup with loads of hops added and squeezed out with the priming sugar and adding this just before bottling so as to keep all my precious hop flavour locked inside the bottle as fresh as can be. Now im sure lots of folk out there have had the great idea already and actually done it and worked out why its a bad idea and stopped doing it considering the millennia of collective beer making, so in the name of stopping me from making an expensive mess tell me why im a damned fool. please. ps. i would be making a stronger initial wort to compensate for the extra liquid added at bottling.