This might sound like an oddball question. But does it make sense to add a small amount of sugar to a beer (after fermenting appears to have stopped in the primary fementer), after transferring to a secondary fermenter, to create a layer of CO2 right above the beer to keep oxygen out of it?
I had thought about getting a small tank of CO2, possibly even a paintball canister, to “top off” the jug, but a tiny bit of sugar would seem to be an easier way to achieve the same result (for the price of a small amount of additional sediment at the bottom).
Has anyone done this? Or does anyone have any opinions on this? Thanks.