1. If you upgraded your recipe to a Wyeast Liquid Yeast or a White Lab Yeast, refrigerate the yeast ASAP. With 1.75 oz Wyeast place the pack on a hard surface and break the inner pouch with the palm of your hand. Wait 1-3 days (room temperature) for the pouch to expand to over 2 inches thick. At this point you are ready to brew. With White Lab and Wyeast Activators, simply warm the yeast to room temperature prior to brewing.
2. Start heating 1.5 – 2 gallons of water in your brewing kettle. Place the specialty grains in the muslin bag and steep at 150-160 degrees F for 10-30 minutes.
3. Remove the kettle from the burner and add the malt extract. Return kettle to the burner and bring to a boil.
4. Add the hops as specified by the kit instructions. Total boiling time of 30-60 minutes.
5. Pour the wort (Unfermented beer) into the sanitized primary fermenter. Top off with cold water to the 5 gallon mark on the side of the fermenter.
6. Cool the wort and add the yeast
7. Seal up the fermenter and wait for the fermentation process to finish. (10-21 DAYS)
8. Transfer the beer into the bottling bucket. Add ¾ cup of priming sugar and bottle.
9. Patience is a virtue! Wait 3-4 weeks and sample. Aging almost always will make your homebrew taste better.