Keeping everything sterile is key in brewing. Actually, you're cooking up an ideal food for mold spores and various fungi and bacterium. The only thing you want stagnating in your brew is yeast spores and nothing else, so KEEP IT CLEAN! I use a one-step no-rinse cleaner/sanitizer that works better than bleach although clean is clean, so use whichever you want. If you use bleach, let your tools/instruments sit at least 15 minutes in the solution and rinse thoroughly before using. I set up a card table, sanitized the top, and placed all the ingredients/tools on it for easy access!

I keep a bucket on hand with sanitizer solution for quick dipping of any tools that may get dirty while brewing.

Okay ready to start your brew? I decided to add 1 tsp. gypsum to the water to increase its hardness and help the malt proteins coagulate during the boil(more on that later). Add the crystal malt grains into the steeping bag and tie a knot in the end. Sterilize a large kettle then add 2 gal. water. Put over high heat, add the steeping bag, and monitor the temperature. Allow the water to reach 160-170 degrees and remove the grain bag. Allow it to drain, like a tea bag, but do not squeeze. DO NOT allow the water to boil while the grain bag is in, otherwise bitter tannin flavors will leech into the water spoiling it.