Awhile back I posted on hopping to taste - particularly in the finish. I tried it out, and even posted that I thought it worked out well (and I was probably a little proud of myself).
But as it turned out, what tasted about right at the end of the boil, turned out to be "not enough" after conditioning.
And further, a previously brewed beer (lager) that seemed over-hopped after 2 months (possibly initiating my hypothesis) became awesome at 5 months.
So, I've been thinking that I should share (confess) that I didn't know didly-squat, and that "hopping to taste" is way more difficult than I foresaw, and I've since abandoned it.