Something crazy happened.
Out of my last 8 batches of mead and beer 6 came out infected. I am cleaning my equipment with PBW and sanitizing with Starsan.
I make my batches in the kitchen (both beer and meads). Using clean tools, always keep at most 3-4 days old bucket with starsan solution, and yet, get every 3 out of 4 batches infected.
Does it mean that I got some nasty air bacteria in the air that lands into a carboy? Or can any bacteria survive in Starsan solution? If that is in fact an equipment issue, would bleaching it help? If that is an air bacteria in the kitchen, what's the best solution for that? If that is a fermentation chamber issue (issues happen even if I ferment outside of it) what's the best and most effective way to sanitise it?
Update: This is a new problem. Brewed for 3.5 years. Pretty successfully. Won multiple awards at the State level. Meads I don't boil and usually use different equipment/carboys for them. I changed all hoses and got a brand new 1.5 gallon carboy and few 1 gallon jugs. Got new stoppers and airlocks. Every once in a while I open the lid and ad staggered nutrients.
Any help would be appreciated. I'm loosing really good batches, and money...