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Chill-down hop additions

I’ve been thinking about ways to maximize flavor and aroma extraction for hops and I came upon the idea of adding hops while cooling your wort. Since most hop oils flash off at much lower temperatures than even most post-boil hopstands are held at, my thought is that by adding hops during the chilling process, you may end up extracting more hop oils at cooler temperatures without as much grassiness as you can get from dry hopping.

Has anyone tried this? Any suggestions?

Once you get below say ~150F, I don’t know that there’s any difference compared to dry-hopping as far as character, but you’re going to lose some aroma as the beer ferments, which isn’t an issue with dry-hops.

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