Remove the kettle of boiling water from the heat source and pour the malt extract into the kettle, stirring the extract, so that it doesn t burn on the kettle bottom, until the malt is fully dissolved. When the wort begins to boil, there is usually some foam and a danger of boil-over. Adjust the heat so that the foam subsides. Thereafter, the risk of boil over is reduced. Continue to adjust the heat until a nice rolling boil is achieved.
Kits usually contain a hopping schedule.
For a general rule of thumb, bittering hops should be boiled for about 60 minutes. Flavoring hops should be added with twenty minutes left in the boil. In cold climates, try placing the kettle on a level surface in the snow. Most ales will ferment without off-flavors at about 70 degrees. Use a good thermometer to make sure that optimal temperatures are reached.