If it isn't renewed fermentation (stable gravity), you may just have some protein instability (despite the Sparkolloid) perhaps exacerbated by some of the extreme temps this year. If so, it will probably drop out as sediment eventually.
If you provide recipe details, we may be able to say more.
By the way, the twin top corks should be fine for aging several years without problems.
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Lanne pase toujou pi bon
(Past years are always better)