The theory is that when using PPB the break should settle and compact much more than typical so there is actually a gain but I am not sure that scales to us homebrewers. I don't rack off trub and just dump it all in fermentor and never really noticed any gain or loss. Also interesting, they have proven fermentation time is reduced (faster) when using PPB. Main thing I notice is that it seems there is rapid maturation and beer gets in the tasty zone fairly quick. IE usually there a period of time where an IPA is grassy... Since the grassy polyphenols are removed via polyclar, there is no wait. I think this also dramatically affects lagering times too.