Make sure you start your yeast pack several hours prior to starting. Boil extract, 1 lb of honey and 3 oz of hops in 2 gallons of water for 1 hour. Make sure the other gallons of water have been placed in the freezer to get the water very cold. If you are using a full boil and a wort cooler this will not be necessary. Add 3 oz hops and Irish moss the last 10 minutes. (If you do not have a wort cooler use the following steps) Place primary fermenter (30L Plastic with drain valve) in sink with ice around the sides and add 3-3 1/2 gallons of water. If your sink is not deep enough to cover half the fermenter use any type of container that will work. Pure in wort, straining if necessary. I use mesh bags for hops and moss, so straining is not necessary. The wort will be cooled to around 80-85 degrees by this process. Stir wort to bring the cold water from around the sides about every 5 minutes until wort has cooled to 70 degrees. Then aerate the wort. There are several methods for doing this. I use a pump for fish tanks. They are very cheap and work very well with an aerating stone. Always use an in line filter to make sure you do not get any unwanted germs into the wort. After aerating the wort for approximately 2 hours and pitch yeast. Put in place whatever type of airlock you prefer. I prefer a tube running into a bucket filled with water for primary fermentation. After 7 to 10 days drain wort from primary to secondary fermentor (6 gallon glass carboy). Bottle after 7 to 10 days using 8 oz of honey for priming.