In the past 6 months or so I have had 4-5 beers taste very off, but could never identify what was wrong. Last night I finally got 2 of these "off" beers in front of a few senior judges, and I the beers were infected with lactobacillus. How do I get rid of this, are there any guidelines, ie replacing certain equipment, cleaning other equipment a certain way, etc? Currently every 2-3 batches come out with a very sour, undesirable taste, and this is obviously unacceptable to me.
My current cleaning/sanitation procedure is to empty and rinse the carboys or buckets after racking, then soak in Oxiclean for a few hours, then put away. When brewing everything that touches the wort post boil gets soaked in either StarSan or Iodophor. I don't know what I could be doing better sanitation wise, but obviously I'm not doing enough!
What environmental factors could be contributing to this, IE are there certain foods or items that could be increasing my risk of infection?