Originally Posted by glorifiedbusdriver
Can you elaborate a little on why you seem adamant the oxidation isn't coming from the tiny air bubbles?
Because, if it were coming from air bubbles at bottling time, every one of us would experience the same thing. We all use the same equipment, and the same techniques. The little bit of oxygen that makes it in through those bubbles isn't near enough for someone to notice. I have yet to experience an oxidized beer, and I've got beers that are 2+ years old sitting in my pantry.