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Old 09-08-2012, 01:53 AM   #31
Darkness
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Always double check any Ball valve to make sure closed

Clean your Siphon like it is your job in and out!

Keep extra Hose on hand (Siphon, transfer, what ever size you have, have extra)

Always Check Fermentation space before brewing (almost did had strike water ready)

Make sure you Have enough and locate Air Locks (or that extra Hose makes great Blow off tubes )

Turn old Fermenters into Sour brewing Equipment (think of it like recycling, and that means you get to buy one to replace it, upping fermentation space for the environment)

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Old 09-08-2012, 02:10 AM   #32
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Rehydrate your irish moss at the start of the boil. Always best to have it ready and waiting.

If using wyeast or wl, get your yeast out and up to room temp several hours before pitching.

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