I know that sanitation is a big part of brewing, and I still try to adhere to fairly compulsive cleaning habits. But isn't it true that once the fermentation is over-the alcohol in the beer will fortify it against contamination?
If priming sugar is added-I can see where this food source would be attractive to unwanted organisms, and thus you would still want to be very careful. But when I force carb and dry hop-I tie a muslin sack of hops to the dip tube of the keg. I've had no ill-effects doing this. I just want to make sure my thinking is correct that the most vulnerable time is when the wort is cool enough for bacteria and the yeast have not yet set up shop. Once it's beer-it's not as vulnerable, correct?
Primary: Evy's Amber Wheat, Saison Vouture Clone
Kegged/Drinking: Son of Sam Amber Lager