Editing Openai/6939a858-8b8c-8006-b827-ae43c13df6f8 (section)

=== Assistant: You’re safe as long as it’s not Acetobacter + oxygen. ===
You’re safe as long as it’s not Acetobacter + oxygen.

Key points, no fluff:
* Vinegar note → likely low-level Acetobacter.
* Acetobacter is not airborne. It spreads via liquid contact, fruit flies, dirty lines, not by sharing headspace in a keezer.
* Cold + CO₂ pressure halts it.

Keezer risk assessment
* ✅ Same keezer, separate kegs → safe
* ✅ Serving through normal beer lines → safe
* ❌ Shared transfer hoses, racking canes, QDs without cleaning → risk
* ❌ Open fermenter near fruit flies → risk

What to do now
* Keep the keg cold and under pressure
* Do not open it repeatedly
* Clean/sanitize: - Liquid & gas QDs - Lines if this beer touched them
* No need to nuke the keezer or discard other kegs

If it’s carbed and sealed, it won’t contaminate anything else.
Worst case: the beer slowly sharpens over time — not a system-wide infection.