the amount of alcohol in a typical beer is NOT enough to ward off bacterial or wild yeast/mold infections.
i see plenty of posts where some bottles are infected, and some are not, due to inadequate bottle sanitizing.
neither your spigot nor the filter/funnel appear to be getting sanitized. you're increasing your risk factor in a big way if you ask me.
I rack to secondary the traditional way, use no finings other than irish moss in the boil, and I get nice clear beer.
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10