rtstrider
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Hey everyone! My house is currently filled with COVID positive individuals. Not turning this political or handing out medical advice here. Lets keep this strictly on brewing (or as much as we can). I'm planning to brew Biermunchers Centennial Blonde this weekend. Here's the recipe
https://www.homebrewtalk.com/threads/centennial-blonde-simple-4-all-grain-5-10-gall.42841/
Yes the grains and such were ordered from an online vendor to prevent exposure and such. Anywho once fermentation is done the beer will be kegged. I'm not a medical person so I know diddly squat when it comes to how viruses work. My concern is not in the brewing and fermentation but the transferring of the wort to a keg. To minimize any potential spread of COVID to those that will eventually drink this should I purge the keg with CO2 at room temp after racking the blonde ale over and then let the keg sit at room temp for a few days to give the virus time to die off if it even made it that far? I'm probably overthinking this but I'm even thinking of it possibly touching the keg posts and such.
Second bonus question. My kegs in the kegerator are setup with beer line and picnic taps. Needless to say they're all cold 24/7. I do plan on cleaning them thoroughly once this runs it's course. After a nice overnight soak in in hot homemade PBW (70% Oxiclean free/30% TSP phosphate free) should I let it sit out a few days to kill off any potential remnants of the virus as well?
My main concern is potentially spreading anything to guests after the fact. I'm probably way overthinking this but figured I'd ask away!
Any input would be greatly appreciated!
PS I did run some searches prior to posting and everything I found was from late 2020. At that time it seemed like we were in a "nobody really knows" phase lol
https://www.homebrewtalk.com/threads/centennial-blonde-simple-4-all-grain-5-10-gall.42841/
Yes the grains and such were ordered from an online vendor to prevent exposure and such. Anywho once fermentation is done the beer will be kegged. I'm not a medical person so I know diddly squat when it comes to how viruses work. My concern is not in the brewing and fermentation but the transferring of the wort to a keg. To minimize any potential spread of COVID to those that will eventually drink this should I purge the keg with CO2 at room temp after racking the blonde ale over and then let the keg sit at room temp for a few days to give the virus time to die off if it even made it that far? I'm probably overthinking this but I'm even thinking of it possibly touching the keg posts and such.
Second bonus question. My kegs in the kegerator are setup with beer line and picnic taps. Needless to say they're all cold 24/7. I do plan on cleaning them thoroughly once this runs it's course. After a nice overnight soak in in hot homemade PBW (70% Oxiclean free/30% TSP phosphate free) should I let it sit out a few days to kill off any potential remnants of the virus as well?
My main concern is potentially spreading anything to guests after the fact. I'm probably way overthinking this but figured I'd ask away!
Any input would be greatly appreciated!
PS I did run some searches prior to posting and everything I found was from late 2020. At that time it seemed like we were in a "nobody really knows" phase lol
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