Post boil procedure

[burntchef]

So I have been working my way through the all star recipe's on this board. I prefer porters and stouts, but did the raging irish on a whim and really liked it. All these had a low volume of hops. Today I did Yoopers ale recipe. It had the most hops in my brewing history as well as the most technical hop addition schedule to date for me.
After the boil I had a lot of hop debris in the bottom of my boil kettle. This batch I switched from cheese cloth to more beer " hop sock ".
My question is this. Does the hop flavor stop at the boil? My boil kettle is set up to drain away the wort leaving the trub. With so many hops should I have dumped the hop debris into the fermenter? Did I waste any flavor by leaving them behind?

Thanx in advance
Eric

 

[AZCoolerBrewer]

There is probably a little hop flavor left in the hop debris, but I think that the extraction occurs when the hot wort drives the hop oils out of the hops. What is leftover is mostly cellulose and compounds that are not soluble in water or are viscous at boiling water temps. Kind of like coffee grounds after they have been used once. The good stuff is extracted after a short time in the boil.

 

[burntchef]

Roger that. Thank you.
Eric