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Hi, I'm Mark Emiley 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 me 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. Now that we've got a
good rolling boil we are going to go ahead and add our first hops. Get those nice and
saturated under and then we are going to start our timer. Once again, we are going to boil
for a full sixty minutes so this is going to be important. As you continue your boil
you're just going to want to make sure you keep a nice rolling boil, stirring occasionally.
Get your hops mixed up and also 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.