Once you have extracted enough malt sugars, you need to boil it off. This is important for two reasons: STERILISATION is foremost. The second reason is to achieve PROTIEN BREAK. This is what makes beer different from, say, fermented barley soup. The two most basic tricks to make your boil successful, is NEVER LET IT BOIL OVER, and if you put a lid on it, IT WILL BOIL OVER.
You will know when your liquor has finished boiling, by the fluffy algae-looking stuff floating in your precious beer. There are many ways to rid yourself of this gunk, but the most efficient seems to be the CYCLONE. I did not know about the CYCLONE until my bro’ Dirk showed me. Technology is a marvellous thing, especially when it is free. Once the liquor has stopped bubbling, you stir the pot, hard, like a cup of tea with too much sugar, you get that wort whirling, creating a fast circulating cyclone, and then you slip the spoon out. Put back the lid, and start getting your cooling stuff ready. Once you have yourself organised for cooling the wort, open the lid, and amaze yourself with the sight of all those oogly googlies that floated in your beer, all lying clumped up and easy to avoid, or to remove first, a heap of fluff in the centre of the pot’s bottom.