I'm sure you'll find members here who share your brewing interests but you'll probably do far better finding forums dedicated to the topic. I drink to damn much so I'm more likely to get into distilling vodka from home-grown potatoes.
Brewed for a while a long time ago.
Tip ...
Make sure you adequately dissolve and mix the sugar before bottling.
Otherwise you are creating 12oz mini-bombs.
Don't ask how I know this.
Oh man ... I'm trying to recall the specifics.
Timing is everything to prevent the brew from becoming "vinegary" tasting.
This is all from memory ...
Bring the water up to temp ... 180* IIRC
Stir in the extracts, maintain temp and keep stirring for 20 minutes.
Throw in the grain bag and SLOWLY bring to a boil.
Then cool it as quickly as possible.
Mix in the sugars and bottle.
Again, that's from a shady memory.
Brewing ale is not easy ... and I didn't brew that much.
I did, however, ferment some bad-ass prickly pear mead that would make you knicker and run the fence.
Best advice I can give is, Sanitize sanitize sanitize