Adding late Ingredients Brewing Barley Wine

"Hi, I'm Mark Emiley on behalf of Expert Village. In this next segment, we are going to talk about our late boil operations. With fifteen minutes left in the boil, we are going to add one teaspoon of Irish Moss to help with our protein coagulation. Now with twenty minutes left we are going to add in more hops but you are going to add some more bitterness of flavors. Now with ten minutes left we are going to add our next hops which is going to provide a lot of flavor for the beer. With a couple of minutes left in the boil you are going to want to start taking out some of the older hops. So just grab them out with your spoon, give them a gentle squeeze with your tongs just to get a little extra of the wort out because these hops will absorb a lot of wort. Not too much of a squeeze though, just nice and gentle. You are not trying to make these bone dry, just get the bulk out and then pop them in your sink. Now we are going to add our final steeping hops in, dump them in and get them nice and saturated for the surface. Now that our boil is all done, we're going to cover up the pot and turn off the heat. Now we are going to take our pot off of the heat source."