I just finished a well hopped IPA, but there is definitely an off after taste. I would describe it as being medicinal, which I think is usually related to phenols. However, I am very meticulous about sanitation, and don't think that was the cause. My friend who was brewing in a different location has the same problem.
My suspicion is that I let it dry hop in the secondary for about a month, and my friend said that his was dry hopping for a long time as well. Could it be that I let it dry hop too long?