Wort is the sugary tea that gets fermented into beer, and cooking-up a batch is the first step in the brewing process.
ANYWAY, to go two-stage you need to get your fermenter ready by sterilising it. I use Diversol, which is a pink powder that you mix with water (1 teaspoon per litre). I pour three litres of water into my bucket (it's handy to have a 1 litre measuring cup for all this), and add a tablespoon of Diversol (I chose this amount because I only have a tablespoon in the laundry room). I carefully swirl the mix around the bucket so it touches every surface, let it bucket sit around for a bit, and then swirl again.
Now get ready to BREW!!!
Now. Focus. This is the danger zone. (But "Relax..."). For the next hour, you'll be boiling a pot full of hot sugar. There are a bunch of proteins and other good things in the pot that have a tendancy to seal the surface. If this happens, you're in for a BOIL OVER, which is the messiest, biggest bummer associated with brewing. So avoid it! (Remember this now!) A boil over happens when the steam bubbles can't break the surface, so instead they LIFT the surface and pull up all the underlying liquid at the same time. And by up, I mean up and right out of the pot and all over your stove, floor, and hot element. So it's up to you to watch the pot, stir it now an then, lift it off the burner if the foam starts to rise, and modulate the heat to maintain a gentle, open boil. If, for some reason, you have to leave the kitchen, get the pot off the heat and give it a stir, and get back in there as soon as you can. I find liquid malt extracts are less likely to boil over, but it's always a risk so be prepared!
Then set your timer for two minutes and add the aroma hops (if your recipe calls for them) and get ready to SPARGE!!
Sparging is the process of pouring your wort through a seive to remove all the organic debris that your don't want in your fermenter. We've already done much of the sparging by removing the grains, the flavour hops, and the bitterness hops. This last bit of sparging will remove the aroma hops and any of the other stuff you missed the first times around.
Next up, secondary fermentation! (Having fun? I am!)