I just kegged a amber ale, and the finish is really bad. It tastes like it's burnt. Now, I'm not the best at describing flavors, so I'm probably not giving the best description. The first part of the taste is fine, and there were no off flavors right before I pitched the yeast. The hop bill is pretty light and there was no dry hopping. I'm thinking O2 is the culprit and I'm wondering how long it would take those off flavors to materialize. I did transfer to a second fermenter prior to kegging then cold crashed two days later. My auto siphon was sucking up a lot of air during transfers. Thanks why I think the problem is O2.