Transition metals such as copper, iron, manganese will act as catalysts for the oxidation reactions (I am not a chemist, but that is what I have been reading). Bamforth in his last Beersmith podcast said they found that dry hopped beers have higher levels of Manganese, and that may be why dry hopped beers fall off quickly. They were going to look at Manganese levels in different hops.
Good info. I thought I'd read that the oxide layer was a big part of the problem as opposed to the actual copper. I stand corrected.
That is good info indeed. Thanks for posting, Jeff.
I think it may also be time to get a stainless chiller. I'm not in a rush, but it's on my list along with a SS brew bucket.
So far, after skimming the yeast and top cropping, this beer doesn't smell or seem any different than usual. So hard to tell at this stage though as it's only been 2 or 3 days since I pitched the yeast. Honestly, I'm not expecting it to be any different.