I also used to think it was yeast bite, but then I tasted a straight yeast starter (yuck), and it was not the same. Shared some qualities, but did not burn the back of my throat. Then I tasted straight hop pellet tea - closer, but not the same either. Nasty and harsh, but not quite the same raspy burn.
So I believe it's just the combination of yeast+hop, or fermenting changes hops? Either way, there's something that needs to get out!
Also - racking through a paint strainer bag does not fix it. I routinely use a paint strainer bag, and still get the burn often.
What I know helps:
1. gelatin
2. extended cold crash.
What I think might help:
1. cold crashing BEFORE carbing. I have largely cleared the burn with 3 days of cold crashing. OTOH, I have carbed up a beer, tasted the burn, and the burn stays for weeks. Is it possible that CO2 retains the suspended particles?
2. I *think*, if you are careful when you rack, don't stir up the "source" vessel, and leave the last few inches of beer in the fermenter
, that may help keep it clean. People who don;t experience a burn - does this sound like your transfer?