I had a keg with beer outside of the fridge and forgot about it. It started to smell like vinegar on the outside from spilled beer and I decided to clean the shitake out of it. It did not smell like vinegar inside the keg. I am lactobug phobic. I put all of the parts in my sous vide for 3 hours at 165 with pbw and the keg at 165 for an hour. I will sanitize with starsan and change all of the gaskets.
Am I good or do I need to do anything else? I wish I had an autoclave.
That should be more than enough. I don’t clean and sanitize my sour kegs differently from my regular beer kegs - I clean the keg, soak the small parts in detergent solution, reassemble and fill with Starsan.
You could fill with boiling water after your process and re-assembly. I know some guys that do that as part of their routine. I just use a kegwasher with alkaline wash solution (Craftmeister), rinse well and sanitize with Iodophor solution, which I then push out with CO2 (either by bottled CO2 or active fermentation ). Good luck - I am sure that you will be good to go.
Sometimes if a keg is funky I will fill with boiling water. If I want to be sure I pull the posts and poppets and boil those too.
Thanks team. I feel much better. I hate brewing a batch and having a bug. It has only happened maybe 5 times in 20 years but it hurts the soul every time