I'm not really a LODO guy but I enjoy reading up on it and practicing some of the principles when I can. Recently, while kegging a NEIPA for an IPA shootout at a local brewery, my siphon hose got a bit clogged and stopped working with about a gallon more of beer still in the fermenter. I quickly sealed everything up and did a quick swamp-cooler-cold-crash on the carboy (which I should have done prior to kegging) to let everything settle a bit more. About an hour later, I went back and siphoned the rest into the keg. To mitigate some unwanted O2 ingress, I added about 20 grams of dextrose simmered in a couple tablespoons of water to the keg in hopes that it would kick off some fermentation and consume the O2. I need to start chilling and force carbing the keg. How long should I give the yeast to scrub away the O2? It's been about 48 hours.