Originally Posted by Dirtyoldguy366
I read that sulfur dioxide can be removed by bubbling CO2 through the dip tube and venting the top of the keg. Is there merit to this, and has anyone tried it?
Any chance that bringing it to room temp and pitching a little dry yeast could bring things back to life to knock down the sweetness?
Yes, that's exactly how you'd do a sulfur purge.