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Well at the end you will have beer, but the quality will not be that great. I have watched these videos in the past, to me, there are just a few things that are simple fixes that he could do to result it a much better tasting beer.
Few notes:
Your equipment needs to be sanitized not sterilized. Sterilized is a much higher threshold than is needed.
That can he uses is the prehopped malt, which I have never used myself, but can only assume is not as fresh tasting as using actual hops. But again, I have never used. I have no idea if it gives you any flavor or aroma at all. I guess I just don't like the idea of not being able to control my hop additions.
Corn sugar as a large part of your fermentables is usually unwanted because it can produce a cidery kind of flavor to your beer. If you just use all malt it will result in a much better tasting beer.
I have no idea what that head adjunct stuff is. Never used it. The carapils is what I have always used to help with head retention.
If I remember right in the second video he lets it ferment at a very high temperature, 80 degrees or so? Bad news, this can throw all sorts of off-flavors. Behind sanitation, controlling fermentation temperatures is one of the most important aspects of brewing.
Again, the end result will be beer, but if you already have a taste for good beer, just doing it at a little higher quality will really make a big difference.
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