I transferred my American Ale from primary to secondary after 10/11 days. I guess fermentation is pretty much complete. I might be going away for 3 weeks and so I didnt want the beer sitting in the primary for that long since I wont have time for bottling. After reading this: If/When to move to secondary fermentation
I am wondering how likely it is that I have gotten some off flavors from oxidation? The second fermenter 30 liters with 23/24 liters of beer and so there is a good amount of oxygen inside but I was careful not to splash the beer during transfer.