ipa problems

How important is it to use some form of a wort strainer? I have made several AG batches and just let the wort flow into the fermenter, hops trub and all. Never had a problem but I cant figure out why my IPA was so bad. It tasted horribly of grass and hay. any suggestions?

Thanks
GHB:rockin:

 

A recipe would be helpful. With out one I would guess HOPS could produce a grassy smell/ taste

 

11lb 2 row
1lb munich
12oz crystal 60

1oz chinook 60m
1oz cenntenial 15,5m
dry 1oz cenntenial

Never got to dry hop cause it was already awful when i ws checking gravity

 

From the sound of it, the beer is just young. IMO, it's hard to tell what a beer is going to really be like when taking a sample from the fermenter. Personally, I would never let any hops from the boil go into the fermenter.

I always sip on a little bit when I'm bottling, and it never resembles the final product.

If it's still in the fermenter, I would say go ahead and dry hop it for a week, then get it bottled and let it condition for at least 3 weeks. How often do you use Chinook? I'm wondering if you just don't like that hop. I've heard of people complaining about how harsh of a Hop it is. I personally love it.

Anyhow, don't give up on it.

 

+1.

If you're really concerned about the trub creating off flavors why not rack it to a secondary and let it mellow out for a month or two?

 

Make that +2......I've had several young IPAs that were way too hoppy......and I'm a hop head. After I aged the beer for several weeks it cleared. Just wait it out