So, can we summarize, so the OP can start working on fixing the problem?
1. Water. Easiest check is to buy SPRING WATER from the store for brewing. See what happens. Or use campden tablets to eliminate chloramine.
2. If making a starter, feel free to shake it up as much as you want, but I always chill the starter and pour off the oxygenated wort and only pitch the yeast sediment.
3. Ferment at proper temp range 65-70 for most ale yeast.
4. Don't use bleach. Chlorine in any form is bad for brewing. There are alternatives that are very inexpensive, don't require rinsing, and won't negatively impact your beer.
5. Clean and sanitize ALL equipment, including the spigot assembly in your bottling bucket.
I think the water is the most likely culprit, based on your description. I'd probably get spring water from the store and see what happens. After that, decide if that fixed the problem and decide if campden tablets are the answer (I hate the thought of adding any chemical that I didn't' have to, but wine makers us this stuff ALL the time!)
1. Water. Easiest check is to buy SPRING WATER from the store for brewing. See what happens. Or use campden tablets to eliminate chloramine.
2. If making a starter, feel free to shake it up as much as you want, but I always chill the starter and pour off the oxygenated wort and only pitch the yeast sediment.
3. Ferment at proper temp range 65-70 for most ale yeast.
4. Don't use bleach. Chlorine in any form is bad for brewing. There are alternatives that are very inexpensive, don't require rinsing, and won't negatively impact your beer.
5. Clean and sanitize ALL equipment, including the spigot assembly in your bottling bucket.
I think the water is the most likely culprit, based on your description. I'd probably get spring water from the store and see what happens. After that, decide if that fixed the problem and decide if campden tablets are the answer (I hate the thought of adding any chemical that I didn't' have to, but wine makers us this stuff ALL the time!)