What i meant is, what is your cold side procedure? What do you do for fermentation, how do you dryhop and when, how do you transfer out of the fermenter, do you keg? Etc etc etc.
I found all of these things to be of paramount importance when retaining hop flavor and aroma. Before i was purging with co2 during my final dry hop, cold crashing under pressure, and transferring completely closed under pressure to a liquid purged keg, i constantly foudn my NEIPAs to fall a little short on hop aroma flavor and stability.
Once i got all of the above taken care of, they've taken on a life of their own. I've even started using S04 as my primary yeast for my NEIPAs as its cheaper and easier, and it works great.
Typically i use mostly 2 row, some white wheat malt, and then flaked oats around 15%. If i'm going for an Oat Cream or Milkshake IPA, i'll use .5lbs of Lactose for a 5gallon batch. Hops wise .5oz of Warrior for bittering at 60, and then no hops until a 150 degree whirlpool for about 20 minutes. First dryhop is on day 2, 2nd is when i have about 1-2 gravity points left. A few days after that i start a co2 controlled cold crash, then i move to keg after another day or two, purge a number of times after filling, and burst carbonate. Ready to drink within 3-4 days.