Recently brewed my first sour, a lambic, into which I pitched Wyeast's Roeselare blend. i usually use double bubble airlocks, but for long fermentations that can stretch to a year or more, I prefer a 3-piece airlock. Its been fermenting for 2 weeks now, and today I moved it to a shelf where it will be out of the way for the next ~18 months. Being a PET fermonster, when I lifted it by the straps, it might have sucked back a small bit of star san from the airlock. After moving it I noticed two dead fruit flies floating in the star san in the airlock, and now I have a few questions...
1. Does star san kill acetobacter?
2. Acetic flavors are not off-style for a lambic, so does it matter?
3. As I understand it, acetobacter needs oxygen to do its dirty deed of turning my beer to malt vinegar, right??
4. Should I pull the airlock and clean it out, replacing the star san? I added a scrap of paper towel between the airlock and the holed lid to thwart any more fruit fly intrusions.
Help?