I've been doing some reading on first wort and mash hopping. Supposedly you can get flavors different from traditional boil additions. I'm intrigued as well as thinking of the practical side possibly reducing the kettle load of hops on IPA's and such. Anyone out there use hops in either your mash or runoff? If so, can you explain why a flavor that would boil away in a kettle addition would remain in first wort that is about to be boiled anyway? It's kinda blowing my mind!!!