I think the answer to that would be "a little bit", but is it enough to worry about? Hendo would definitely be the guy to ask, if we can get him back this would definitely make a good follow up question. Purging your kegs before and after filling is definitely a must for preventing large portions of D.O.

I wouldn't worry about the sodium met. Purging the keg with CO2 before and after filling will be enough. Geoff Hammond shares a good tip for knowing when your keg has been fully purged of oxygen. Startes here: kzfaq.info/get/bejne/lbWcZZCHycDVdYU.html (then use the timestamps to skip through to any parts that may be interesting)

Bulk priming is an easy and precise way to add priming sugar (in your case dex) to your beer. The downside is that the process of transferring the beer to another fermenter introduces a lot of oxygen. So it's a bit of a double edged sword. Avoid splashing as much as possible during the transfer or you could purge the second fermenter with CO2. That would require purchasing a gas bottle, a regulator and some hose. Not a huge investment but it is a bit of extra fiddling around. Alternatively you could prime in the bottles and skip transferring to a second fermenter altogether. This would be my preferred method. Carbonation drops make the job easy, but you can't dial in a custom level of carbonation if that is your desire. The yeast will always scavenge some of the oxygen anyway during re-fermentation in the bottle. Every solution has a slight downside attached so at the end of the day I would let the taste of your beers be the guide. Are you still happy with the taste after a few weeks? Do they still taste fresh and hoppy? If so, keep doing what you are doing. If not, you might want to look at changing up your process.

@@grain_and_grape thanks so much for the detailed reply. I used to use carbonation drops when I first started out but then switched to bulk priming because I thought that would be better, completely unaware of how much oxygen is introduced. I bottled some Double Banger two weeks ago and the beautiful Simcoe aroma I got a few days after bottling has now mostly disappeared after about 12 days, and I can definitely detect a green kind of taste, which may be the oxygenation. Hmmmm...sounds like it's time to go back to the drops...or finally go keg 🤔

In theory yes, but how much is hard to say. Sounds like something Hendo could answer in a follow up video!