Take a small amount of the wort while its still boiling hot using a spotlessly clean heat proof jug.
Add this to a pan (the one i'm using is around 3L) top up with
boiling water and add the hop tea bag,
bring back to the boil and boil for 10
mins to extract the hop flavour. If you prefer more bitterness, boil for 40 mins.
Remove the tea bag and add the hoppy, dilute wort to the
fermenter.
If loose hops are being used, they should be strained with a
sanitised sieve.
Top up to around halfway with cold water. (Allowing room for
around twice the volume of wort you have in the large pan,
this will make more
sense later). Snap on the lid to keep air-borne debris and bacteria out.
Whilst the hop tea bag is boiling, cool the wort in a sink of
cold water,
I have used frozen bottles of ice to speed things up but its not
essential.
The water in the sink should be gently swirled on occasions and will
require changing a few times.
Once the wort has cooled to 30 deg c or lower, add this to the
fermenter,
fill the pan with cold water to rinse any residue and add this to the
fermenter also,
add cold water to the fermenter to adjust the final volume as
required.
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Last Update 12/03/07