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Boiling the Wort
Boil water like never before. At this stage, you add hops or specialty grains into the brew. Timing is everything. Add hops early in the boil, and you’ll boost the batch’s bitterness; leave some hops boiling only for a short time, and you’ll augment the aroma. As the boil goes on, you will notice an accumulation of yucky stuff called trub. This is the coagulated protein, hop particulate, and other generally unpleasant things you’ll want to filter out of your wort when it is complete.
