I've been doing the bleach solution (1 tablespoon per gallon of warm water) since I started brewing and I have never had an infected beer. So in terms of sanitation, that seems to be working fine.
What I do think I am getting are off flavors from the bleach.
Here is my procedure: I sanitize my carboys for 30-40 minutes with this solution and then rinse it out with cold water and allow to drip dry on my carboy stand on top of a clean kitchen towel.
I use the same solution to sanitize my bottles using a pump spray attachment to my bottle tree. Three squirts and I let the bottles drip dry. These are NOT rinsed, though and when I am ready to fill, I just shake out any residual sanitizer from the bottle and then fill em up. Should I be rinsing out my bottles, too?
What do you use to sanitize?