How to Make Beer at Home.

Go to a home brewers supply store and stock up on the necessities.

Beer Kit: - This is a can of Hopped Malt. You also get a packet of brewers yeast under the cap.
1 Kilogram of Unhopped Malt, (liquid or powder) or 1 Kilogram of dextrose.: Do not buy any extra hops, (that's for experts). If you buy the dextrose, save a cup and a quarter of it for bottling. If you buy the extra malt, you'll need about a cup and a quarter of sugar anyway for bottling.
Primary Fermenter: - a plastic food grade 5 gallon pail with lid.
Siphon tube: - Consists of a two foot length of rigid tubing and two feet of flexible tubing. The better units have something to prevent the end from hitting bottom in the fermenter. They also have a little valve.
Secondary Fermenter: - another plastic food grade 5 gallon pail will do just fine. You may want to get fancy with a plastic carboy or a glass carboy.
Fermentation Lock: - attached to a cork
Bottle caps: - plastic or metal
Meta bisulphate: - a white powder when mixed with water becomes an "on contact" sterilant.
Capper: - a machine usually made in Italy to put the metal caps on the bottles.
Faucet Sprayer: - a gadget that attaches to the faucet arm so that rinsing bottles is easy.
Faucet Extension: - a hose attached to your faucet that allows you to rinse your fermentation pails easily

You'll also need from your kitchen,

Stock pot - preferably the expensive kind with a thick metal bottom, (No Aluminium).
Metal spoon - for stirring. Plastic melts.
2 litre Plastic Orange Juice jug - to mix the sterilant in
Can Opener - a clean one.
Oven mitts
WD-40 - It can't hurt.

Method

Cleaning

Sterilize all equipment. Rinse with hot water three times.

Boiling the Wort

Fill the stock pot half way with good water, (not soft water or chlorinated water if you can help it), and get it boiling.
Fill the sink with hot water and place the unopened can of Hopped Malt in it. This makes the contents pour easier.
Pour the contents of the tin into the boiling water, stirring constantly. Use the oven mitts to handle the can and get all the malt out.
Add the 1 Kilogram of liquid unhopped malt or powdered malt or sugar. You're still stirring, right?
Watch for boilovers - once you get a rolling boil, maintain it with a lower heat setting. Keep stirring.
This is called, "Boiling the Wort."
Simmer for 10 minutes.

Half fill the Primary Fermenter with cold water.
Empty the wort into the Primary.
Add enough cold water to bring the level up to 5 gallons.
Put the lid on the pail loosely. The next morning, sprinkle the yeast on top. Put the lid on loosely again. (NOT airtight) The yeast works at about 20 degrees Celcius.
Ferment until the foaming stops in 3-4 days.

Secondary Fermentation

Siphon the beer into the sterilized Secondary fermenter, leaving the sediment behind.
Seal the Secondary with an airlock, half filled with sulphite solution.
The time in the Secondary is to clear the beer - it can remain thus for up to 4 weeks.

Bottling

Siphon the beer back into the clean sterilized Primary.
Dissolve 1 & 1/4 cups of sugar in some of the beer in a pot on the stove.
Pour the sugar solution into the Primary.
Siphon the beer into the bottles. It'll take approx 60 344ml bottles.
Leave at room temperature for two weeks. This will allow the yeast to live and form bubbles. After that store in a cool place. Beer improves in taste for 6 months, then goes downhill.

Enjoy!.