Hi, I'm Mark on behalf of Expert Village.
In this next segment we're going to talk about
how we measure hops and how we move through
some of our early boil operations. Now in
terms of measuring out your hops, you can
either use an eyeball technique which if I
fold it right here it will end up about, that
will give you half. Or you can actually use
a scale which will give you a much more accurate
result. This isn't rocket science it doesn't
have to be perfect. Using your eye will be
good enough. Now we are going to add some
of our hops to our hop sack in preparation
for their boil. Once again not measuring exactly,
that's roughly half of what I was looking
for so I'm going to tie that off, or you can
fill up your nylon grain bags, which can also
double as hop sacks. Once we get a nice vigorous
rolling boil we're going to go ahead and get
our first hops added in. Once we have them
added in we're going to start our timer for
60 minutes because that's our boil duration.
As we add our hops we're just going to get
them wet. Tuck them nice underneath the surface
of the wort, get them good and saturated,
nice and exposed. Once you've gotten them
nice and saturated go ahead and start your
timer for 60 minutes. As you continue your
boil you're just going to wanna make sure
you continue a nice rolling boil, stirring
occasionally. Get your hops mixed up and make
sure there is no scalding at the bottom. With
about 20 minutes left in the boil I'm going
to start adding in the rest of the malt extract.
Now I could actually take it off the heat
and put it out to the side but I like to keep
this nice rolling boil going so I'm just going
to add it very very slowly and keep stirring
the whole time while I'm at it. Another tip
that you might not see other places to get
the most out of your extract container is
to take a little dip into your pot with a
nice clean jar. Pour it into your container,
very gently trying to minimize the aeration,
gently swirl it around to help dissolve the
rest of the sugars that are in there and then
pour it back into your mix.
