I was cleaning out my kegerator and had no bleach so I looked up using Oxiclean to kill mold...its been sitting awhile. I came across the link below
Theres been debate since day one whether or not Oxiclean is a sanitizer. I'm not a scientist but what I do know is I haven't used Star San or any other product to clean my entire setup(except beer lines) in over 2 years and havent gotten a single infection. And thats everything, nasty fermenters, old kegs, auto siphon, airlocks...everything.
THerefore I can say with certainty theres nothing else you need to clean/sanitize/disinfect, whatever you want to call it,your entire setup.
Use it with confidence
Heres a link that breaks it down a bit....disregard the diapers unless thats your thing
https://parentingpatch.com/oxygen-bleach-disinfect-cloth-diapers/
I'm a scientist. One of the things good scientists know is that there are always multiple possible explanations for a result, and our job as scientists is to eliminate those explanations that aren't responsible for a result, leaving the one that is.
"THerefore I can say with certainty theres nothing else you need to clean/sanitize/disinfect"
I think that's a tremendous disservice to new brewers including anyone looking for different ways to clean. Here's why:
There are many reasons why it appears to work for you. As a scientist, let me list a number of them:
1. You do get occasional infections, you just aren't aware of it or can't taste the result. Sure this isn't the case? How do you know? Maybe they're mild infections and you're confusing them with normal krausen.
2. Your specific situation is different than others', i.e., your setup is different, your equipment is different. Would you be able to say--with certainty--that this works in all setups, all circumstances, at all times? With certainty? No, you cannot, because you haven't tested it in all those different setups.
3. How about the temperature of the water used? How much contact time? Recirculating or not? Does it work the same regardless?
4. You may be leaving behind a film that is producing off-flavors, but you may or may not be able to detect them. That isn't the same as an infection, which is the only claim you're making, but it's a flaw that would show the method to be poor. Further, can you guarantee that others won't be able to perceive any off-flavors resulting from this approach? No.
5. This is a damning criticism: I've never read of any professional brewery using your "guaranteed" method as a cleaning process. One has to wonder why. If it's so good--so guaranteed--you'd think this would have swept the brewing industry at some point. Sounds a lot easier. So why hasn't it become standard operating procedure?
I'm all for offering up ideas, and certainly anyone who wants to try this, go right ahead. But when you offer a "guarantee" when you really have no idea whether it does universally work, I'm afraid you do a disservice to those who are new at this and presume you really do know enough to offer such a "guarantee."
You don't.