Decided to try using 1/2 the amount of bottling sugar to carb a corney keg. After racking the beer onto the sugar solution I purged the top of the keg with CO2 to force out the O2 so I would not oxidize my beer moving the keg downstairs. Now I wonder if I left enough O2 for the remaining yeast to do their thing over the next 3 weeks. Any thoughts?
