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Sanitation aside since anyone tinkering with any form of preserving should already know.
Ingredients, ingredients, dark bottles, and did I mention ingredients?
With the bottles of course sanitize well too, bottle brushes, bleach formula or whatever is recommended to you by your favorite book or resource. Clean caps (I really do not trust the reusable ones).
Back to ingredients. Everything really matters, not just the hops, the barley, or the yeast, but also the water. I personally find the water and then the yeast type to be the most important, followed by the hops then barley. Specially cause it is mostly water and to top it off tap water can kill, well kill things you want to stay alive at least.
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