Hey, I started doing whirlpools for over 3 years. I make a Cream Ale with all the hops in after flame out and a whirlpool, none in the boil. I've done different dry hop times just because - and not all of the successful pros use 3-4 day dry hop times.
I have even been doing batch sparges for some beers, which is not my usual way of mashing. Years back I delved into water chemistry, as the tap water here has high alkalinity. Most in the club don't do much with water, as they have much better sources of tap water, and I was a bit of a brewing geek for doing that. Now I get a lot of questions from others in the club, and there are even good spreadsheets and a book on water - that has helped even more.
I am pretty open to using a pro techniques if I can do it at home. The engineer in me always wants to refine the process and equipment. For some beers that I have dialed in, I take the if it ain't broke don't fix it approach.
It is all about making better beer in our house. Time to put the iPad down now.