Diagnosing infection and looking for suggestions:
I took a three year hiatus from brewing (apartment living) and after recently purchasing a new home I have been brewing a batch every weekend. I recently kegged two batches and bottled one. All three have an overwhelming butterscotch/diacetyl flavor which makes them taste identical. I have an immersion chiller, pitch in the mid 60s and ferment in a basement with very stable temps in the mid to low 60s, so naturally I did not expect to encounter diacetyl. Regrettably I did use some plastic buckets and a racking cane that I have had for years. I assumed that the iodophor or starsan I am using would compensate for anything lingering in these older tools.
I have resigned myself to the fact that all three batches will be dumped. I will be replacing all the plastics. Now I am curious what other precautions I should be taking. How likely is this bug to cross contaminate my other brewing tools? How should I go about sanitizing all my cold side brewing tools subsequent.
I am an otherwise experienced brewer who has only dumped a batch or two out of roughly 80+ brewed in the past so this is a major setback. Any suggestions are appreciated.