I have always just dumped my wort, hops and all, into the fermenting bucket. I usually do Pale Ales and IPA with anywhere from 3 to 8 ounces of hops including dry hopping.
With that being said I easily lose 1/2 gallon (sometimes a little bit more) to all the trub that settles throughout the course of fermentation.
The loss doesn't bother me much I have just learned to brew beer with more wort but am I getting any off flavors from this practice?
Would filtering the hops from the boil from entering fermentation make for a "cleaner" tasting beer? My beers don't taste bad now but brewing is the art of improving every detail as we all have learned!
Primary 1: Winter Tropics Pale Ale
Primary 2: Appy IPA
Primary 3: Truly Triple Hopped IPA
Secondary 1: Air
Secondary 2: Air
Bottled: Edworts IPA, Nierra Sevada, Stork Blue Celebration Ale
On Deck: Maroon Effect Amber, Blonde, IPA, APA