Sorry to keep replying,
I drop in the IC with about 15-20mins left to flame out. (Add most of the hops). Let stand with the lid off while I get the IC all hooked up (3-10 mins depending on recipe). Chill to ~63F. Remove IC and whirlpool. Put on lid. Wait 15 mins. Move to fermenter. Add O2. Pitch Yeast.
There is anywhere from 0.25-0.75 inches of trub that settle in the carboy. Did you change the amount of yeast you pitch? It has been said that yeast tends to grab on to the hops, which could lower the perception. I have not tried this experiment, nor will I go back to under pitching (the most recent GABF IPA winner claimed to slightly underpitch to get more hop flavor (2012-02-19 session)).
Hmm, I actually never put the lid on at any point no matter what. I've always been afraid that a dms flavor would come up because even though not boiling the steam being driven off could contain pre-cursours, perhaps this is overkill. I would also do a transfer of my wort between trub settle and yeast pitch. Maybe there is still some hop oil pickup from the trub.
I think Tasty would say this is a recipe issue; just add more hops.
Probably the simplest solution.