Thanks very much for the above Screwy. Don't be worried about posting, "VERY basic stuff," as it might seem basic to you but for many it won't be. Remember a few years ago that you had been brewing for well over a year and you brought that infected beer to Batz's? Nothing is obvious and there certainly isn't an easy, "go to," place to find this sort of information. It isn't easy as I have in the past started threads on it that resulted in nothing like the information you provided above. So, don't be embarrassed about providing what you believe to be obvious.
Not embarrassed to say I've had my fair share of infections Pat, but cleaning and sanitation is any brewing text page one stuff. In every case of infection in my beer it was because of some slack application of the basics on my behalf.
Used to open the fermenting fridge so often in the early days, no wonder some brews became infected, every time I opened the door the protective Co2 ran out.
Now have some additional rules to brew by and if they are observed without fail I find the risk of infection is reduced. Proper sanitation of all equipment should guard againse infection from contact with wort. When it comes to airborne bugs good yeast health and pitching rate are very important, yeast will beat the badies to the punch if they are in good nick. Once Co2 production has ceased the wort needs to be protected from airborne infection so then seal it up and don't keep opening the fermentation fridge, where possible use a chest freezer. I leave fermenters open and no infections, when the freezer lid is opened to take a sample the Co2 just about drops me. Seal up the fermenters and drop temp once fermentation has ceased, another aid in reducing infection.
A couple of questions/corrections though...
Bleach Solution: Obviously what you wrote there is a typo. Storing taps in a 20 to 1 solution of bleach is an absolute no no of course. Maybe your bleach is non-chlorine-based?
Been doing this for years Pat, before AG and not the only one. All of my fermenter taps, airlocks etc are stored in a 20:1 bleach solution until required.
Stainless Steel: From what I read above you only use PBW and nothing else on your stainless. Is that right?
PBW for all metal and hoses
Hypochloric Acid: Where do you buy that? Anyone else use this?
Where the fcuk did I get that from Pat..........meant Sodium Hypochlorite = Bleach
Sorry, PAA = peracetic acid. from the top of my head it is a mixture of peroxide and acetic acid. I'm sure you can pick it up somewhere. I'll do some research and get back.
Adam
Available here Adam, used by a local brewery hereabouts.
Cheers,
Screwy