The departed

I have the luxury a few conical fermenters with dump valves. I rack my beers 4 times over 30-45 days fermenting at the very lower end of the yeast operating range. I've made many side by side brews with Coopers yeast in 1 fermenter and a known commercial yeast in the 2nd fermenter, and the taste between the two is instantly noticeable. Before going down the path of boiling/steeping various hops I would recommend first trying a different yeast in addition to the packed yeast. If you like a drier, cleaner tasting bear, use a dry enzyme as well, I always do. I've had good results with Saflager SO5 for American style Pale ales you can also use Mangrove Jack M36, SO4 for English ales, or for a clean neutral taste the lets the malt shine through use Saflager S33, and for Stouts/Porters, Mangrove Jack M15, do the research there's so much more....