You guys are missing the point of my post. Yes, you should sanitize as well as you can. Infections do happen, and if your intention is to make reliably good beer, of course you should follow best modern practices.
However, if failure to sanitize guaranteed a foul, undrinkable result, beer would simply not be popular. Much of the time, given reasonable conditions, beer just happens.
If you're making beer using modern methods as virtually everyone here seems to be doing, you've got a leg up compared to most of brewing history. You're using yeast strains that are far more efficient at eating wort than the wild strains, you're probably working in a cleaner environment to start with, at relatively regulated temperatures that let your selected yeast work at their best. Even if you screw up, you're *probably* going to get a good result.
This is the basis for the RDWHAHB mantra. Do the best you can, then trust in the beer.