Well, being new at homebrewing I guess I'm a little worried about my 2nd batch not finishing the way I would like it to.
honestly haven't tasted any difference though in pouring everything from the kettle vs minimizing trub.I think it's mostly something that homebrewers worry about when they are looking for something new to worry about.
You certainly won't hurt anything by passing your wort through a strainer, just don't go crazy trying to leave everything behind.
If I recall correctly, the BasicBrewing Radio link above found slightly more hop flavor in the beers that were pitched with all the trub. I partcipated in that experiment and compared a batch split in half, with crystal clear wort in one fermentor and all the trub in a second. The resultant beers were virtually indistinguishable.
This is off topic, but, frankly, there are bigger fish to fry, especialy as a new brewer, and you may have already tackled these problems, but:
For a big beer like that, are you growing up enough yeast? Are you aerating sufficiently? Are you controlling fermentation temperatures?