We put it back on the heat and brought it to a boil. Once boiling we added the hop pellets,
and continued to boil for 45 minutes,
before adding the Irish Moss,
and boiling for another 15 minutes.
At this point we sterilized everything with 1 tbsp of Beer-Brite per gallon and water; everything got soaked and rinsed.
Prepared by adding it to 4oz of warm water, covering and waiting 20 minutes. In the meantime, the wort was cooled using an ice bath.
Once cooled, the yeast slurry was mixed in and everything poured into the fermenter. I used a screen to filter out the hops and other solids present.
Last thing we did was take a reading...
This reading of 1.050 (not temperature adjusted) is expected as the recipe estimated an OG of 1.055.
Finally we sealed it up, and stored it away in the basement where it's about 67-68 degrees.