By fate of chance, my aroma steep hops went into the primary while the wort cooled to pitching temps. Pitched the yeast with the loose hops still in. I've read about the danger of a grassy taste if hops are left too long, so was thinking of racking to secondary and tea strainer-ing (?) out most of the old hop material once fermentation is done. Sound like a plan, or should I just leave the little blighters in there?