Good note re: halving the campden amount!

I have new bottles on order - same as the old, just new.

They are brown, glass. Kept in dark at all times.

I used to get a vegative off flavor from time to time that has been noted in my beer at competitions and I finally figured it out. Some of this has been mentioned but this is what I needed to do:

1. I needed to replace the spigot on my bottling bucket.
2. I replace the filler wand. (did not properly clean it and got all nasty inside)
3. I replaced all the silicone tubing I used. Now I replace it all every 6 months or so as it is not expensive at all. I actually have about 30' available in the house.
4. I started using PBW to clean all my glass and primary fermenters, I feel that this gives my equipment a really good cleaning after 30 min. My plastic is squeaky after cleaning.
5. I use a no rinse to sterilize all my stuff like One-Step and then let air dry. I do this for anything that is touching my beer from start to finish including SS measuring cups, funnels, corks, tubing, wands, spoons, buckets, etc.
6. Make the investment in as much stainless steel as you can. It will not harbor or leech chemicals or wild yeast/bacteria.
7. When I bottle I cap each one immedately, I know it takes a little longer to bottle this way but for a 2 gal batch it should not be that long. I normally keg now.

I know this too is a list but it is all worth great tasting beer!