I aerate by pouring my wort back and forth between the fermentor and the pot.
I reuse yeast by filling a sanitized mason jar directly from the yeast cake, then pour that jar directly into my next batch, sometimes months later.
I routinely fill a bourbon barrel that is two years old and has never been cleaned.
My tap water runs straight from the tap into the pot.
I top off during my boil with tap water if my eyes tell me the level is dropping too low.
I boil using a burner and propane... inside my house
I leave my beer in the primary for 3 weeks and on bottling/kegging day, it is ALWAYS at FG.
I let my lagers chill overnight before pitching.