I FWH most my beers anymore.... I usualy just use the bittering addition and move it to FWH..... if its a beer that calls for little flavor or aroma I will then either add a smaller addition at 30 or adjust the FWH alittle bigger to get the IBU's I am going for...
It seems to my palate to add more bittering but its much much smoother and pleasent and somehows keeps a touch of aroma and flavor that would normaly be boiled away....
If I was going to brew an English Bitter I would add all my bittering addition to FWH and then what I would have traditionally added at 30 move to FHW as well to reach the target IBU or a tad more then originally planned as the bittering is so much smoother that a few more points will actually be nice...... then not worry about a 30 minute addition at all.... and just rely on the FWH for the bittering/flavor of the beer....
1oz EKG at 60
.5oz EKG at 30
total IBU 30.4
instead would be
1.5oz EKG FWH
Total IBU 33.8
even though its slightly more bitter on paper it will taste much smoother and keep some of that great spicyness that EKG has....
Now when I do a beer that has alot of flavor or aroma I will add all the bittering hops to FWH and then just continue with the hopping as normal. Seems to smooth out the bittering and actually add aroma and flavor overall to the brew... and I would think it would help out with those hoppy beers to keep their hoppy flavor and aroma longer as it seems to bond those traits in the beer better(I dont think its fully understood why it does this yet... ) but I may be wrong as my hoppy beers never last long enough to test that out
