So the first thing is to get your water up to a nice boil then add in your extract malt. You will notice this may take more time than thought since you have to be stirring at the same time.
Just keep stirring, if the "wort" boils up turn down the heat, this will be OK since it is already very hot. At this point you can add in your bittering hops also, and then stir for how ever long your recipe calls for.
Notice the carboys and bucket in the background, once cooled your "wort" will be added to either one of these, depending.
Again depending on your recipe you can add in other additives, like here we put in our first 4oz of black berries.
Then on to more hops for aroma.
Its a very techincal process as you can tell.
Adding in a small amount of "Irish Moss" to help clear up the final product.
And of course the cooling of the "wort," we now use a copper pipe hooked up to a hose to run cold water through, a huge time saver. After this you can put your "wort" into the primary fermentor and add yeast when the temperature is right. Then you just let it sit with an air lock and your good to go.
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