Since the thread started many things have changed. But the last change was the Irish moss which definitely is responsible for creating the Grey Brain. I know, from reading, the Grey Brain are the proteins with cause chill haze. I really think I was trying so hard to get as much wort in my fermenter, I was sucking in a lot of these proteins. So much so, the proteins were presenting an off flavor which I could detect and only got worse the longer the beer conditioned.