Hop it ir, cool it down

The wort boils for one hour and at certain intervals we add hops. First at the very start with the 1oz of Centennial. then with 30 minutes left 2oz of Saaz. With 5 minutes left we add the remaining Saaz and we're good. At five minutes we add a teaspoon or tablespoon can't remember of irish moss to help with clarity - last batch we made forgot the moss and although it tasted great, wasn't something you'd like to look at.

Cydne was nice enough to make hop bags out of panty hose, and here she is showing off her skills

At five minutes we also put our wort chiller into the boil to sanitize. Sounds like a strange thing to do but brad read about it on the internet, so it works for me

After 60 minutes heat turned off. Then plug wort chiller into hose and waste way too much water just so we don't have to wait 2+ hours for our wort to get to room temperature. The wort chiller is fucking magic, and the person who invented it fucking genius.

Once cooled, pour into fermentation bucket, nice and clear so you can see nature working. Now we pitch the yeast, which both sexes agree smells like hell, seal the bucket, sit it in a closet. Clean up, have a beer, done.