My beer tastes fine before I bottle, but tastes oxidized(?) afterward. What's going on? Here's my process: - sanitize bottles with StarSan solution and put on tree, no rinse - since oxygen-absorbing caps have been open since last brew, I put them in StarSan solution for a few minutes while I bottle - boil priming sugar for 5 mins - dump boiled priming sugar into covered bucket and rack beer (no splashing) into same bucket - siphon beer into bottles using a bottling tube, leaving about an inch of air space - my wife caps 'em as soon as I bottle - let sit in closet for two weeks. Temp varies around 65-70 degrees F (beer has already fermented in same environment for 10-14 days) - drink and be slightly discouraged
If you have tasted your beer before bottling and it was alright I think you have picked up oxygen when you racked the beer or when you added the priming sugar or when you filled bottles.
It does have a bit of cardboard smell and taste, which makes me think oxidation, but I also smell and taste butter and the alcohol is pretty hot, even though it's not a high-alcohol beer.
Give it another week or two, just in case the beer is a little green. Beer can have some funny tastes going on post bottle conditioning, so just give it a little extra time and see if the yeast metabolize any of the off-flavors/fermentation bi-products. Butterscotch & an oily mouthfeel are a hallmark of diacetyl, which if you didn't do a forced diacetyl test, you could have had the precursor (SMM) and had it only become apparent post bottling/priming. Cardboard/wet paper is classic oxidation flavor, but again, see if it fades over the next week or two, as it could just be a by-product of bottle condidtioning.
Two weeks in the bottle is barley legal. Carb it two weeks. Cold condition two weeks. Enjoy. Peak flavor a week or three longer.
