Bad Oxygen, Good Bottle Conditioning

[hopshead]

So, since I live in an apartment, I don't keg yet due to not enough space. My homebrew is bottled/bottle conditioned. I bottled an xtra pale ale last weekend (1.060 OG, 76 IBUs). I drank a few two nights ago and was bummed out, I tasted the stale and ~slightly~ cardboard taste. So I figured that my bottling introduced to much oxygen post fermentation and fucked this hoppy beer. Today I tried a bomber (2 more days of bottle conditioning) and the beer doesn't taste like cardboard. Is the yeast in the bottle scrubbing or cleaning the oxygen out? Is this even possible? I could be buzzed and don't taste it anymore. Afterall, the BN Sunday Session starts in 3 hours 20 min.

[Luthierzan]

I find you need at least 3 weeks of bottle age to let things settle down, then taste for off flavours. One week is too young. Patience, let it do it's thing.