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You aren't alone in recognising natural conditioning gives a better mouthfeel than forced carbonation.

1) If there are any spoiling bacteria around the home they will be in the kitchen, especially sugar. I just simmer mine for about 5 minutes.
2) Purging the keg with CO2 would take a lot of CO2. There is a chart on line about what pressure to purge and how many times. No foam sanitiser with water and push it out of the keg a lot of info online on how to do it. Once yeast switches from aerobic respiration to anaerobic respiration it doesn't need to take up oxygen again.
3) Rule of thumb is half the amount needed when batch priming, I have never bothered to find out why because you can put more in and vent any oxygen out of the keg

A bit of a read here from a home brewer who is also a microbiologist. He is also a lawyer so don't write to him.
[URL unfurl="true"]https://www.morebeer.com/category/wort-oxygenation-aeration.html/#Biochemistry%20of%20yeast[/URL]

<blockquote data-quote="foxy" data-source="post: 1256879" data-attributes="member: 8942">You aren&#039;t alone in recognising natural conditioning gives a better mouthfeel than forced carbonation.1) If there are any spoiling bacteria around the home they will be in the kitchen, especially sugar. I just simmer mine for about 5 minutes.2) Purging the keg with CO2 would take a lot of CO2. There is a chart on line about what pressure to purge and how many times. No foam sanitiser with water and push it out of the keg a lot of info online on how to do it. Once yeast switches from aerobic respiration to anaerobic respiration it doesn&#039;t need to take up oxygen again.3) Rule of thumb is half the amount needed when batch priming, I have never bothered to find out why because you can put more in and vent any oxygen out of the kegA bit of a read here from a home brewer who is also a microbiologist. He is also a lawyer so don&#039;t write to him.<img class="smilie smilie--emoji" loading="lazy" alt="😅" title="😅" src="https://cdn.jsdelivr.net/joypixels/assets/8.0/png/unicode/64/1f605.png" />[URL unfurl=&quot;true&quot;]https://www.morebeer.com/category/wort-oxygenation-aeration.html/#Biochemistry%20of%20yeast[/URL]</blockquote>

[QUOTE="foxy, post: 1256879, member: 8942"] You aren't alone in recognising natural conditioning gives a better mouthfeel than forced carbonation. 1) If there are any spoiling bacteria around the home they will be in the kitchen, especially sugar. I just simmer mine for about 5 minutes. 2) Purging the keg with CO2 would take a lot of CO2. There is a chart on line about what pressure to purge and how many times. No foam sanitiser with water and push it out of the keg a lot of info online on how to do it. Once yeast switches from aerobic respiration to anaerobic respiration it doesn't need to take up oxygen again. 3) Rule of thumb is half the amount needed when batch priming, I have never bothered to find out why because you can put more in and vent any oxygen out of the keg A bit of a read here from a home brewer who is also a microbiologist. He is also a lawyer so don't write to him.😅 [URL unfurl="true"]https://www.morebeer.com/category/wort-oxygenation-aeration.html/#Biochemistry%20of%20yeast[/URL] [/QUOTE]

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