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Old 02-19-2013, 08:09 PM   #31
Hopper5000
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I would think it came from you pulling some of the material off of the bottom then if you used gelatin and cold crashed, although some of it probably would have fallen out while it was sitting in the bottle unless it got shaken up on judging day.


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Old 02-19-2013, 10:22 PM   #32
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Originally Posted by Hopper5000 View Post
I would think it came from you pulling some of the material off of the bottom then if you used gelatin and cold crashed, although some of it probably would have fallen out while it was sitting in the bottle unless it got shaken up on judging day.
I racked into a keg and didn't get much trub at all in the keg. Don't think this is it.
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Old 02-20-2013, 01:06 AM   #33
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I racked into a keg and didn't get much trub at all in the keg. Don't think this is it.
It's not the trub that would cause it, I think hopper is talking about excess polyphenols that would have dropped out of solution being kicked back up.

Gelatin pulls out yeast, whereas polyclar will grab tannins and polyphenols. Polyclar acts like a protein and attaches to polyphenols.
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