1. A drunk rancher is a useless rancher.
2. Always use a large stockpot (at least 3.5 gal) for the boil.
3. A clean, organized, and sanitized work area is Paramount.
4. Strain the wort while transferring to the fermenter to eliminate most of the trub.
5. Pour the wort back and forth after chilling, before adding yeast, to aerate it sufficiently.
6. Once yeast is added give the fermenter a gentle "sway" to redistribute the yeast evenly throughout the wort.
7. Be sure your primary fermenter is at least 1.5 gallons larger than your batch of beer.
8. Sometimes a blow off valve is a better option than an airlock.
9. Using a secondary fermenter is an option to increase clarity.
10. If dry hopping, do so during the secondary fermentation stage.
11. Do not use your mouth to start the racking cane flow.
12. Use a small container filled with your wort to measure gravity with your hydrometer.
13. Aeration is the enemy on bottle day. Be gentle and precise.
14. When chilling and enjoying a finished home brew always keep the bottle upright and pour at an angle.
15. Always enjoy a home brew with good company.
-Gaucho
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