« on: August 27, 2016, 04:44:29 AM »
Sounds like he (homebrew store guy) is suggesting some type of modified FWH, and the science behind FWH is debatable at best (anecdotal evidence aside). During the WP you will certainly have alpha acid utilization (added bitterness) and some of the more volatile hop oils will go up with the steam. But with homebrewing you have the ability to start chilling immediately after flame out and during the WP if you have the right equipment so you can end the hop utilization almost immediately (one of the reasons I like an IC here, and think that plate chillers do homebrewers a disservice). In fact, you have lots of ways to play here. You could add your flavor hops at WP and WP for 10-20 minutes, then start you chilling process and get the wort under 160 degrees (the temp where the alpha acids are not able to be utilized as well) and add your aroma hops.
This is a vast playground and there are lots of tools you can use here including the suggestion from your homebrew store guy, though not sure about the "take them out" part.