For fermenters, non-chlorinated caustic for cleaning and chlorine dioxide (activated with phosphoric acid) for sanitizing. Parts and pieces get soaked in CMC, then either Star San or iodophor, switched weekly just to keep the critters guessing. For brights/kegs (once we start kegging), Acid #6 and then ClO2, under pressure*. Once a quarter I'll do an acid cycle/passivation on the fermenters, as well as blow down the brights for a caustic cycle. I also keep a spray bottle of 99% isopropanol around for flaming ports prior to yeast harvesting, trub drops, etc.
*Can't we give ourselves one more cha-ance?