Well I am encountering a couple things that are really on my mind. First thing is my tin of gold label. How moist should it be? Mine leaves stains on my fingers and burns like hell. After a few hours in a snuff box it mellows out a bit. Also all of my tins seem to be clumping up. Even my Bernards tap boxes. I keep them all in an airtight container. Quality is still fine though.

Sounds like fresh snuff to me. One question though is it your fingers that burn? If so then that would explain the stains. Otherwise is probably just the ammonia of fresh snuff changing the PH while it lasts.
 It is unfortunate that all those Bernard snuffs are only available in tap boxes. Some of those clump up more than others.I think it is Klostermisschung that is the worst. It is normal as they are quite sticky. It makes me wonder if Poschl puts some kind of conditioner in their snuff to keep it from clumping. 

No it burns when I take a sniff, I’ll let it air out an hour as it sounds like ammonia. I just shook my Bernards brazil feinst furiously and poured the rest into an empty wilsons tin. The problem was it had all gummed up into one solid piece at the bottom of the box. Took some serious taps and hits against a desk before I could pour it. But now it’s ready for my first pinch of the day tomorrow and all is well. If anyone had seen me they would have had a good laugh though.

yes poschel adds anti-caking things to their snuffs. remember their list of additives?

List of additives?

Maybe Bernard uses too much oil, It causes snuff to clump.

someone posted a list of what poschel puts in their snuffs.

I’ll look for it, if somone has it handy post the link please

I second that, I’d love to see a list of additives for Poschl Snuffs, might explain a few things

Oh man… check this website out. It’s loaded with German secrets. 

http://service.ble.de/tabakerzeugnisse/index2.php?detail\\_id=101363&site\\_key=153&stichw\\_suche=lowen&zeilenzahl\\_zaehler=1