H-ost

Recipes 

There was ZERO extra time or cost for me. It is simple... you need a racking cane, and picnic tap which I'm certain you already have both of those. If you want to get the rubber stopper for about 1$ that is your choice I have read some people not using it but I do.

That said if it isn't your spigot or priming solution it might be your bottling wand if you use one. Take it apart (tip, valve, and spring) and clean it well. Those springs can easily harbor bacteria.

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"Wisdom isn't "thinking hard". It's experience." - PassedPawn

MalFet

Recipes 

For what it's worth, I had an extremely tenacious infection that sounds very much like yours. I think it was a wild yeast, because I didn't develop any particular off flavors but body thinned out and the beer just kept carbing until the bottles started exploding. I tried bleach bombing everything, but eventually i just ended up tossing everything plastic or rubber and starting fresh. It's tough to know when to cut your losses. Now I ferment in cornies and bottle straight from the fermentation vessel.

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"Be excellent to each other." -Benjamin Franklin

Homercidal

Recipes 

Kegging is easier because there is no risk of overcarbing due to too much sugar or bottling early. Check to see that that is not the case.

Also, I second the spigot risk. Even if it wasn't the original cause, you still have to take it apart and clean it and spray it with sanitizer after each bottling.

How is your bottle cleaning process? You have to make sure that each bottle is cleaned and sanitized. You could even place a pile of bottles in the oven and sterilize if you are not confident. 250F for 15 minutes ought to do it.

It's entirely possible that there is some airborne contaminant entering your bottles, but I'd wonder why it wasn't infecting your kegs too (or are you not letting them stay filled long enough to tell??)

H-ost

Recipes 

I do 340* for 1 hour according to Palmer. Do you do only 15 min?

__________________
"Wisdom isn't "thinking hard". It's experience." - PassedPawn

Homercidal

Recipes 

I haven't actually looked up information. Just going by pressure canning requirements. But the pressure might actually be helping some too.

It's as easy to do 350 as any other temp, so why not? Just make sure to cool them down gradually.

EDIT: (From Wikipedia) The proper time and temperature for Dry-Heat sterilization is 160°C (320°F) for 2 hours or 170°C (340°F) for 1 hour. Instruments should be dry before sterilization since water will interfere with the process. Dry-heat destroys microorganisms by causing coagulation of proteins.

MalFet

Recipes 

In pressure canning, you've got all that steam to help. It moves the heat about far more effectively than air does.

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"Be excellent to each other." -Benjamin Franklin