Well, traditional flame-out additions imply relatively rapid cooling shortly after the addition, whereas whirlpooling implies hot steeping for an extended time, but I suppose there is some overlap. Hot steeping seems to create a more intense flavor/aroma and a smooth bitterness.
The Fiesty(sic) Goat Brewery est. 2007 & Clusterfuggle Experimental Ales est. 2009
Planned: Fat Man Porter, sLambic II, Brettennial Falcon IPA, Flanders Red, Orange Blossom Mead
Primary: Winexpert Riesling Ice Wine, sLambic I
Secondary: Flanders Red
Kegged:Black or Blue EyePA, Cherrywood-aged Crystal Stout,
2013 dump volume: ~2 gallons