I follow the procedure laid out in the pamphlet that comes with the Brewer's Best kit. Skipping the obvious. I complete my boil, pour it into the Ferment bucket through a filter. Cap it loosly and set in a shock sink with ice water to bring it down temp wise (about 2 hours) then I add the rest of the needed water (about 2.5 gals of Bottled Spring or drinking water). Then I toss the dry yeast that coems with the kit on top. I have been told not to stir it just let it sit. Put the cap on seal tight and snap on the air lock. From there it goes into a closet which is dark with a black out sheet on it for just incase. The temp is controlled at about 72 to 76. I typically waited 2 weeks before moving it to the priming bucket but now I am going to do a 1 week secondary fermentation. After the initial two weeks we move it to the priming bucket with the priming sugar and bottle it with Brown 12 oz glass bottles (Typically recycled). They then go into a cabinet in my kitchen and are covered and locked in (save for nabbing a bottle every week to see the progression in taste. After 3 weeks we pop em in the fridge and its go time then? Thats teh standard procedure but the last batch I made the imperial blonde was great and didnt have to go that long. Its the way my buddy is too but he has ot had the success of my imperial blonde. I hope theis helps a bit in helping me?
Oh as for sanitizer I use C-Brite. I habd wash all teh equipment when I finish and then again before I start. The bottles I soke in C-Bright and wash in the dishwasher at sanatize mode. I then do a sanatize right before I bottle and steam dry.