re: Homebrewing: In-Process Thread

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What about dosing it with a shite ton of campden tablets.

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that is step 3 of the process. First is sodium carbonate, then citric acid, then campden

If your beer turned out like vinegar then you probably have an acetobacter infection. Acetobacter eats and breaks apart alcohols so you probably don't want to throw more whiskey on top of it.

I would try to swing the PH of the barrel in succession a few times. Fill with a starsan solution which should be sub 3 PH, then PBW (don't know the PH offhand), then back to starsan.

I would feel more comfortable with this knowing that all the chemicals involved are food/beer/yeast safe.

ETA:

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then citric acid

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I wonder why they recommend citric acid.. I feel like lactic and phosphoric acid are a lot more common in brewing.