Using Melbourne Tap Water I've noticed that it has a strong chlorine flavour. The easiest way to get rid of this is boil and leave to sit in a sterilized fermentor overnight. Melbourne water is soft and some advocate the addition of 3/4 tsp Calcium Alcium Sulphate (Food Grade), 1/2 teaspoon Salt and 2 1/2 tsps of Calcium Carbonate Precipate ( Food Grade)
Basically I use cans of Extract ( Narres' Own, EDME, Coopers, Morgans, Muntons , Gold Rush, IronMonger, and John Bull ) with additives. Most kits say add 1 kg of Dextrose but you get a much better result by adding combinations of dried or liquid malts. Liquid yeast is preferable to the dried stuff that usually comes with the can. For the more adventurous grains may be used
The best guide I've found so far is John Palmers "How To Brew"
Narre Warren Stout
1.7 kg can Narre's Own Original Recipe Stout Brew Kit
1 kg liquid dark roasted malt
1 kg The Original Beer Muscle Home Brew Improver - Irish Stout
250 grams honey
Simmer for a min of 15 mins, stir continuously. Tip the brew into the fermenter. Top up to 23 litres with chilled water ( as above from the fridge )
Not a bad drop. Best aged 2-3 months min
Pacific Ale
1 can Brewieser Pacific Ale
1 kg Dextrose
looks like it tastes, crap not worth the effort to brew
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