The more I judge, the more I find oxidation, unfortunately - not always, mind you, but frequently enough. I am pretty hard on myself when I sample my own beers and I have concluded that for lighter beers that I enter in future competitions, I probably will be bottle conditioning right after fermentation, rather than bottling off the keg. It can be done with low/no oxygen pickup, but I don't trust myself to get all of the entered samples bottled without some oxygen pickup. Bottle conditioning allows the yeast to scavenge and convert much of the O2...now storage and handling is another thing, as is a shaken bottle conditioned entry that clouds a bit with roused sediment.