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Ok, we've assembled all of the materials, now pop the two Schott bottles with their 250ml of water and their lids into the steamer with a few inches of water, fire up the stove or heating element and cover it with either a lid or some tinfoil. Add the malt extract to one of the bottles once it has warmed up, swirl the solution around to dissolve it, then replace it in the steamer. Then steam them both for an hour, longer if you wish, but definately keep it covered to maximise the effects of steam in the sanitising process. Watch closely for it being too aggressive and tipping the Schott bottles over, also turn the lids from time to time if you like with the tongs.While the steamer is operating, wait patiently for an hour for the home- style quasi- sterilisation to be completed. This is a good time start preparing your fermenter and ingredients for a batch of home brew, if you haven't already done so.Nb. I use tap water in the Schott bottles for the rehydration and starter solutions as it _may_ provide some essential yeast nutrients. Normally I use rainwater for my brewing waters (boiled and cooled), but for this application and process, I use ordinary tap water from Toowoomba's reticulated supply. If your tap water has high levels of chlorine, you may care to let it sit in an uncovered container for up to 48 hours to allow it to degas beforehand. If its chloramide you're worried about, just use bottled spring water instead or talk to a chemist (probably not the pharmeceutical kind) about neutralising it for this process.