I'm trying to max out my hop additions and wonder about "hopping wort". Can anyone describe the procedure? Is it simply a hop addition to the boiling kettle during the sparge ? Or is it done by adding hops to grist during the mash? Also, at the end of the wort chill and prior to yeast addition, is it best to leave as much trub and remnant hops (at bottom of kettle) instead of allowing it to enter fermenter?