I've tried a few hop bursted beers without great results. Recently, I've learned that the key to hop bursting is a hot stand. Take a look at Ray Daniel's 2009 NHC presentation for details. Essentially, a panel of experts preferred beers that had a long, hot, post-boil, pre-chill stand of up to 80 minutes over beers that were chilled more quickly.
I'm going to try this with my next pale ale to see if I can finally get the hop flavor I'm looking for.
This doesnt cause DMS issues? I thought the object was to chill as quickly as possible.
You want to keep the lid off, and this is after a vigourous boil. It is hot enough that the vapors coming off are keeping nasties out. You want to chill as fast as possible for beers with pils malt, that is the difference.
Once you are done with the stand, chill as normal. In my 10 gallons batches, it is down to about 175 after 45 minutes. The best beer was made after a hop stand for flavor, and dry hopping for aroma according to Daniels at the NHC 2009.
I have made a cream ale that was no boil hops, all hops added at knock out. Really tasty.