Does my beer look oxidized?

Currently I bottle and my process is as follows:
-transfer directly from the primary to bottling bucket via spigot on my speidel.
-use a bottling wand to fill bottles and try to top off the bottles to push the O2 out.
-I put a loose cap on the bottle until there are about 3 - 5 bottles then I cap with the capper.

Here is a picture of how the beer looked during bottling. It was at night with a Shop light providing the light. I put the lid on the bottling bucket to avoid the shop light raining light rays on the batch while sitting in the bucket.


Here is the beer at two+ weeks from bottling. The pic is outside under natural light


Here is another photo taken at the same time as the above photo


I am planning on kegging soon so hopefully that will reduce the oxidization. Also, I didn't dry hop to find out if my beer is being oxidizided during bottling, which only confirms the reason for kegging. The good news is at this point the beer tastes good but I've noticed at around 5/6 weeks after bottling the beer does start to show signs of degradation.

 

You don't, just like you didn't.

 

I thought you were being a smart ass. My b. I didn't cold crash or add anything to clear it. It was super hazy when I bottled it to the point where I couldn't see though the bottle at the neck. Now I can actually see though the neck of the beer in the bottle. I haven't let it warm up, so I can't answer that question.

 

It is. It's drinks good. I've noticed all my beers seem darker from when I bottle to when I its ready to be consumed. I am just curious if my beer could be even better if I reduce the oxidization.

 

I've heard that oxidization causes darkening and I've noticed all my beers seem to be darker after bottling so I was wondering if the beer looks like it has enough darker color to implicate oxidization.

 

The oxidization seems to be mild where I can't pick it out, well at least not yet. I might not be able to notice it while others can. I will take another pic under the same light conditions tonight and list my recipe and fermentation set up.

The reason I ask is I want to ensure other beers that might sit longer than my IPAs don't become soggy cardboard and that I might be able to improve me beer.

 

I've focused on brewing IPAs and once I feel I can dial in one style I'll try a new style. I've noticed at that 5/6 week mark the hops are faded and becomes a bit too estery or malty, just kind blah. I am still not getting that wet cardboard though but more like the beer is become meh.

 

Off the top head in regards to the grain bill: golden promise @95%, Munich @5%
White labs Chico yeast that a fermented at 64 in a fridge. I use the speidel fermenter that I tape my ranco digital probe to. After 7 days and all activity appears to be done I rampe up to 68 for another 6 days. Finished at 1.010.

 

I let them carb in a igloo cooler in case bottle bombs for two weeks. Them transfer to the fridge. This beer has been sitting in the fridge since Saturday morning.