So I've seen this graph around here that says you lose the flavor of hops after about 30 minutes (and aroma in even less time), so when considering bittering hops, is there really anything to consider other than alpha acids? Is any hop different than any other in a 60 minute boil besides the AA content? If you have two different hops that are both the same AA%, will it affect the beer differently? I've heard people say "this is a great hop for bittering" but I don't really know what that means if all it imparts is alpha acids.