Ok Before you brew see my page on yeast starters and water. As for those instructions on the can, Ignore them. Sugar doesnt make for a very tasty brew. To aid in getting the malt syrup out of the can i place in hot water for 15 to 20 minn.to soften and help to flow out of the can. Now for the steps.

1. In a clean stock pot stainless steel or porcelain coated, add 1 1/2 gallons of water and bring to a boil.
2. When water is at a good rolling boil remove from heat and add all your malt extracts dry or canned, your hopped kit and your unhopped can or powder stirring all the while so the malt extract doesn't burn on the bottom.
3. When all the malt is well dissolved return to heat and bring to a boil and Boil for no more than 15minn. WATCH THE WORT!!! it will boil over with out notice. The hardest mess I've ever cleaned was a stove full of sticky wort!!!!!
4. While the wort is brewing mix up a gallon or so of sanitizer solution and pour into fermentation buckett ( the one with out the spigot ) use your washed hands to splash and wipe down the entire buckett, lid, thermometer, large spoon, and air lock. I wipe down some counter top space with this solution for placing utensels ect.
5. Empty out the buckett and rinse the buckett and all these items with hot water.
6. Add about 3 gallons of water to the buckett with the thermometer in it, splashing it is so you get as much oxygen in the water as you can. cover with lid loosly to keep stray dust ect. out
7. When the wort has boiled for 15 minn. place in sink and suround with cold water. You can add ice to the water out side the pot but NEVER IN THE POT! this will help to cool the wort some.
8. Place thermometer in stock pot and monitor the temp. untill it gets below 80 deg. then add the pot in to the 3 gallons of water in buckett with your yeast starter and stir with a sanitized spoon for 1 to 2 minn. to mix it up.
9. Place lid on Buckett and snap down tight.rinse down air lock and fill to second ripple with water and place in to ruber grommet in lid. ( I use everclear in my air locks )
10. I assume this is a ale so you will want a steady temp. surounding the brew. DO NOT place by a heat register as it will warm and cool as the furnace kicks in and out Keep it in a area fairly draft free about 65 to 72 deg.F You should see some air lock activty is 24 hrs depending on the starter you used. allow to ferment for 7 to 10 days or untill the activity in the air lock stops or is VERY SLOW like a bubble every 4 minn or so..wait at least 7 or 8 days before bottling.
11. You can bottle right from the fermenter or I like to rack the beer off to a glass carboy carfull as not to add oxygen to the beer and settle out clearer for 4 to 5 days but this is optinal.