I've been a homebrewer for quite a few years now, and I've made hundreds of gallons to date. One of the concepts I still don't have a grasp on is the flameout hop addition. If I understand it correctly, it is essentially an "aroma" addition. Why bother? A lot of that aroma will be lost through the airlock during primary fermentation. If that line of thinking is correct, why not save your flameout addition and dry hop a week to ten days before bottling? What is gained by adding hops at flame out that can't be achieved by dry hopping?