I can't find much info on the "Aroma" option in the hop section. It reacts similarly to Whirlpool but where the Whirlpool option only calculates based on utilization percentage (not time or temperature settings) the Aroma IBU contribution reacts to both utilization percentage and time (but not temperature). What's really being tracked by the Aroma addition? I try to figure IBU contribution from hops added at flame-out and left through chilling. That's usually 15-20 minutes from 212 to 90 or so. The amount of time spent at temps important for hop uptake is minimal but the 5 minutes or so above 170 will account for some IBUs. Anybody use the Aroma setting? How are you calculating flame out hops and how long do you leave them in?