The dry malt extract sticks to everything! Take the pot off the heat, then stir the wort while slowly adding first the dry malt and then the liquid malt extract. Return to the heat while stirring to make sure the extracts are fully dissolved.

Once the wort starts to boil again, start the 60 minute timer and stir in the bittering hops! The smell of hops is hard to describe, very strong and aromatic. Also, by now the whole house is starting to smell like a brewery, which isn't necessarily a bad thing!

Keep the wort at a full rolling boil, but watch carefully since it really wants to boil over. I cover only about 80% of it to keep it boiling but at the same time allow the hop oils to evaporate.

Boil the mixture for 40 minutes, add 1-1/2 tsp. of the irish moss. Then, mix 1/2 tsp. of the yeast nutrient with hot water to hydrate it, and add in at 45 minutes. 55 minutes into the boil, add the aromatic hops. When the timer reaches 60 minutes, you're ALL DONE!