A couple suggestions:
As has been mentioned earlier, refine your pour so you don' stir up the sediment layer at the bottom. That will give you the flavor you mentioned and affect head retention.
How do you clean your glasses? Jet Dry in the dishwasher will leave a film on the inside of your glass that will almost instantly flatten your beer's head. I wash all my glasses by hand with the hottest water possible and little to no soap.
What do you primary in? If you primary in a 5 gal carboy with a blowoff, look at that stuff leaving via the blowiff, that was your beer's head (along with a lot of yeast and particulate matter).
Do you aerate yout wort before pitching? Yeast need some suspended oxygen in the wort for the initial growth phase. If the oxygen is not there they will not be healthy and will also switch out of growth mode early causing you to have a weak stressed yeast population that can produce all kinds of off flavors.
Spend more time in primary, at least three weeks (longer for bigger beers), give the largest available yeast population time to FINISH fermenting. Do NOT use an arbitrary schedule for determining the end of primary fermentation, use a hydrometer. By transferring to secondary early you force a weak, undersize population to finish the hardest part of fermentation, which then takes a lot longer and will affect your beer's flavor.
Also, I seriously doubt you have a bottle infection. Classic bottle infection would be gushers or bottle bombs, foul smell and vile bitter taste, none of which you mentioned.