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Last Saturday I bottled a batch while developing symptoms that by now seem like covid. Assuming the test comes back positive, should I throw the batch or is it safe for consumption?
And generally, is there any part of the brewing process where the beer can "catch" the virus and help spread it through consumption?

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Alcohol and the natural pH drop (acidity) from the fermentation process will kill any viruses. You cannot get sick from your beer... unless you drink way too much at one time, which is a different problem!

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    is there enough alcohol? CDC apparently says to use alcohol-based hand sanitizer with 60-95% cdc.gov/coronavirus/2019-ncov/hcp/hand-hygiene.html#references – Adam R. Grey Sep 13 at 14:47
  • Good point. It's likely more a pH/acidity thing, so I have now edited to add "and the natural pH drop (acidity) from the fermentation process" to my answer above. – dmtaylor Sep 14 at 12:52
  • During bottling the beer is already fully fermentated. Then the PH drop isn't really relevant at this point – WildLAppers Sep 14 at 15:14
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    @WildLAppers, post-fermentation, the pH is already low enough that it doesn't matter, unless you do something stupid to mess it up like add way too much baking soda or something odd like that. – dmtaylor Sep 14 at 16:55
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    At what pH is Coronavirus deemed ineffective? – brewchez Sep 17 at 15:49

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