Recently brewed a guava sour using philly sour yeast and after kegging and carbonating the beer i sampled it and decided it needs another layer of something and decided on ginger. I want to add whole fresh ginger in the keg using mesh tea balls but am worried about not killing any wild yeast or bacteria on the ginger first. So my question is can i do a low temp pasteurization on the ginger in my oven, i don't have any vodka and i live in a town that doesn't sell liquor so that isn't really an option for me at this point. Any suggestions would be helpful