Styrian IPA woe

[keithshead]

My last brew, anIPA, came out of the secondary tasting bloody lovely but after three weeks in the bottle to carbonate it seems to have lost body and maltiness. It is still ok and is by no means off but it does seem to have a little bit of a cardboard taste to it. I just used an unspecified pale malt instead of maris otter. I Thought it would get better in the bottle.
Any sugestions anyone?

[6470zzy]

If you have cardboard taste then it generally means that the beer has suffered from oxidation. Perhaps too much splashing during the bottling process.

[keithshead]

Ahhh, yes, good point. I actualy thought the carbonation process would take care of that. i use one of those bottling tubes which you depress at the end and this does seem to produce a certain amount of sloshing about at first.
How can i avoid this?

[keithshead]

I used a liquid wyeast. I also used some isinglass for the frst time also. Would it be possible it removed to much yeast out of suspension and caused the oxidation?
So, transfering to a secondary introduces too much air into the beer. what about dry hopping? could i dry hop straight into the primary after fermentation.
This is a bit of a bummer. Bottled a brown porter the other day and have a nice bitter dry hopping in the secondary right now. Afraid they will have oxidation too!

[keithshead]

The misses thinksall my beer tastes 'mediciny' and 'green'!!!

[vacant]

My last brew, anIPA, came out of the secondary tasting bloody lovely

If you're worried that three weeks in a bottle is going to degrade your beer, why wait? I just finished bottling and have combined a half-pint of the brew with a top up from a Bath Ale's Gem minikeg

Seriously though, to add to what has been suggested - what is your water profile, do you treat it?