Bring Water to a Boil
Start with a good quality water. If your tap water tastes good then it should make a good beer. If necessary, purchase bottled “Spring Water” to use. You should never brew with distilled water.
If your beer uses steeping grains, now is the time. Make a big tea bag by using a muslin sock and steep your grains for twenty minutes. Keep your temperatures between 140F-160F and never above 170F.
Add Malt Extract
Bring your wort to a boil, remove from heat, and stir in your malt extract. Be sure to continuously stir to dissolve the extract to prevent scorching. You don’t want clumping or settling to happen.
Start the Boil
Bring the wort back to a boil and be cautious not to boil over. A “hot-break” will occur causing lots of foam. After this point your wort is less likely to boil over. Start a timer for your desired length of boil.
Add hops according to your recipe’s hop schedule. You can use a hop spider or hop bags to minimize trub in the brew kettle. Many brewers add the hops directly to the kettle.
After the boil ends you need to cool the wort to a temperature at which you can add the yeast. Shoot for below 80F. If you can quickly cool the wort, then you will settle out trub and proteins. This usually requires a chiller. Many home brewers chill their wort in the kettle using an ice water bath.
Transfer the cooled wort to a cleaned and sanitized fermenter using a siphon and hose. Then pitch your yeast to create a beer. Ferment according to your yeast’s instructions. Anything that touches your wort must be sanitized.
Now that the big brew day is over, every piece of equipment will need scrubbed and put away. Don’t worry about sanitizing your equipment since you’ll want to do that right before brewing anyways.
Once your yeast has fully attenuated, you need to find a storage solution. Kegging is the best option, but it comes with a cost. Many homebrewers bottle and cap their beer after adding priming sugar to cause CO2 to build within the bottle.
After two weeks in the bottle most homebrews will be carbonated. If not, wait another week before trying another beer. Many homebrews will benefit from conditioning in the bottle and continue to improve.