Yeah, the trick’s all in the timing and the feel of the heat. If you toss the hops at the start of a long boil, you’re basically letting them do the whole bitterness‑mashing dance, so you end up with that classic bitter bite. Push them in the last ten minutes and you’re swapping bitterness for that subtle hop aroma, more flavour than bang. Low‑temperature add‑ins just keep it mellow, but you gotta watch the boil‑over risk. In my reviews I always note that sweet spot when the boil hits around 90‑100°C for about 30 minutes – that’s where the balance between bitterness and hop character feels right. So, keep the boil steady, watch the temperature, and you’ll get a consistent punch. Cheers.