I tapped an American Pale Ale last night that I conditioned in the keg. While it was somewhat cloudy at first, there wasn’t as much sediment as I was expecting. Also, the beer was slightly sweeter and slightly less carbonated than I was expecting. When I racked the beer into the keg, it was crystal clear, so I intentionally siphoned up a little of the yeast sediment from the secondary just to be sure that I had sufficient yeas for the conditioning. I let the keg sit at 70 degrees +/- 2 degrees for about 2 1/2 weeks before putting it in the beer fridge for 5 days. It seems to me that the yeast may not have finished conditioning the beer. My questions are two: :?: Since I drew off a few pints to blow out what sediment there was, will there be enough active yeast to continue the conditioning or should I drop a few million new cells in?