Just bottled my first infected beer, got lazy and didn't freeze/boil the watermelon I added to a wheat beer and got a lacto(?) infection and an amazing sour watermelon beer as a result! But, now I want to know if it's time to chuck the fermenter that had the infection out (or put biohazard stickers on it and keep it for a deliberately sour beer). I ferment in plastic pails, so no great cost to replace and probably hard to really clean.
Reading around, there are quite different opinions on whether there is enough starsan or bleach in the world to restore a pail that's carried an infected batch so I thought I'd ask the experts