The second method in this series is very simple and very easy, however, it's generally applied to hoppy beers like IPA's and Pale Ales. It's simply hop bursting. What is it? Well, hop bursting is adding a shit-ton of hops during a 15 minute boil and that's it. You boil for 15 minutes and go from there. I wouldn't recommend this method for all grain brewers because depending on the grain you're using you may have to boil off the DMS during the boil. I only recommend this for extract brewers.
The tricky part about doing this method is figuring out how many IBU's you're putting in to you beer. I'm not going to get in-depth with calculating alpha acid content and boil time, because, quite frankly, I don't know how to do that. I use software programs that help me with it because technology is great. This is the one I prefer Beersmith.
That's really all there is to it, and remember that with hop bursting you're going to be adding a lot of hop flavor to your beer, not just bitterness, so the beer should just bounce off of your tongue when you drink it.
Have fun with it! And let me know what you think if you try it.