I'm all for sanitation and I keep my bottles very clean indeed. Frankly though, I think some of what's being described is over the top and . . well, I really like being able to brew without having to buy cleaners etc.
I generally wash out my bottles with warm water from the tap after I've emptied them. That's later the same evening or the next day: Rinse well, empty and rinse again. I use flip-tops and simply seal them up again at this stage. The wash takes care of the crap and means there's no caking of yeast sitting in the bottle to go hard.
I'm not stupid and I'm aware bacteria are still present but I take care of that right before bottling.
On bottling day, I warm the bottles with hot tap water and while they are still warm (so as not to risk cracking bottles), I pour boiling water into each bottle (about a fifth/quarter full) and seal. Hold the bottle with a tea towel and turn it upside down once or twice. Then I bottle, emptying each bottle of its water content before filling with beer.
All that said, I always find a couple of bottles at bottling time where I've forgotten to wash them out to begin with. I always seal them up though once I've poured the beer, so what's left is the yeasty dregs. In 8 years of brewing, I haven't yet found yeasty dregs that had gone off - even after several months sitting in the bottom of the bottle. I've even tasted this and it's tasted . . . well, like yeasty dregs. With these bottles, I do the same as with the ones I've washed in the first place, but I do of course inspect a bit more closely that there isn't any 'caked' yeast clinging to the bottle.
This is how I've done it since my first brew and after a few thousand bottles of beer I still haven't had an infected bottle.
