A) Can we please stop referring to flash points when it comes to hop oils? That term refers to the flammability of the pure substance, and has little bearing on the evaporation rate when dissolved in a solution.
Your post was the only one that mentioned flash points in this thread as far as I can see
From the original article:
Theoretically, reducing wort temp prior to adding hops ought to lead to more hop character since many hop oils have flashpoints lower than boiling. This reasoning makes sense to me and is the primary reason my standard practice when brewing IPA is to chill the wort to 170°F/77°C before adding the hops for a 20-30 minute soak.
I hear flash points mentioned quite often in discussions about what temperature to perform hop stands at, why you need to chill rapidly, what temp to dry hop at, etc. While I don't doubt that many hop oils will volatilize extensively at temps below boiling and possibly even close to room temps, the use of the flash point as some magical point above which all of the oil in question will "flash off" out of the wort is just plain wrong.
By comparison, the flash point of ethanol is 63F. I ferment my ales warmer than that, but they still have plenty of ethanol in them when I get around to drinking them.