Honestly, its not the bucket. If you think its the bucket, go buy a new one for $10.
Otherwise I'd look at your brewing process, sanitizing habits, the water you brew with, the cleaners you use (none should contain perfumes), how well you aerate the wort before pitching, the age of yeast you use (fresh, 6 months old, almost expired?) and things like that.
Its highly unlikely that a clean, sanitized, un-scratched food grade bucket has anything to do with your beer not 'being all it can be'.
I am not new to this but I was never showed the proper way. My guess is that my santizing habits are not as good as they should be. Would you mind telling me how you clean your bucket and kegs to assure they are clean?
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