Disinfect pan, lids, pail and syphon hose with boiling water, drip and dry. Remove rubber rings from recloseable porcelain tops, sanitize used pint beer bottles in dishwasher or bake upside down 45 minutes in 250 F degree oven. Install fresh rubber rings on tops.

Activate the yeast and weight the hops. Mix Tbs malt, Tbs dextrose sugar, 2 teaspoons of brewers yeast in cup of lukewarm water, cover with plastic wrap, stand 4 hours till foamy. Weigh exactly 50 grams of Cascade dried whole hops. (two large cups).

Make the worth. Rinse all malt syrup out of foil containers with 1 1/2 gallons of warm 100F degree water into a 16 quart pan with heavy bottom and lid. Bring to boil lovingly and slowly while stirring. Add 50 grams dried Cascade hops (two large cups), in a cheesecloth bag. Stir one hour so malt syrup does not burn on pan bottom.

Ferment your worth. Pour 4 gallons cold water in plastic pail. Transfer cheesecloth with hops from pan to pail. Splash worth on top to get lots of air in for the yeast. Stir activated foaming yeast in. Add 80 grams dextrose sugar dissolved in pint of lukewarm water. Watch foam develop on top, fermentation will start vigorously after six hours. Then put airlock and lid on top, lock well, watch it bubble, put in cold closet till fermentation stops, about one or two weeks.

Fill your bottles. Remove pressed out cheesecloth bag with hops. Lift pail on stool next to bath tub. Put precisely 1/2 level tsp dextrose sugar, not more, in each empty beer bottle with a small funnel. Put 50 bottles in bath tub or on floor on towel in case you spill. Syphon beer from pail into each bottle with plastic tube. Use thumb or syphon lock to prevent spills moving syphon hose between bottles. Rest bottles two weeks in cool closet till the cloudiness has settled. Taste. Drink.