Denny's Favorite 50. Available April-June 2008. Special 'Private Collection' yeast from Wyeast. This terrific all-round yeast can be used for almost any style of beer and is a mainstay of the famous homebrewer, Mr. Denny Conn. It is unique in that it produces a big mouthfeel and helps accentuate the malt, caramel, or fruit character of a beer without being sweet or under-attenuating. A great yeast for extract brewers and for fruit beers.

Attenuation is 74-76%, Flocculation is low. Alc Tolerance is 10% and Temp range is 60-70 deg F.

Kolsch II. New from Wyeast as a limited release 'Private Collection' strain. Available April through June 2008. An authentic Kolsch strain from one of Germany's leading brewing schools. Rich flavor profile which accentuates a sof malt finish. Low or no detectable diacetyl production. Will also ferment well at colder temps for fast lager type beers. Attenuation: 73-77% Floculation is low. Alc Tolerance is 10% Temp range is 55-70 deg F.

Available April- June. Origin: Roselare, Belgium. A blend of Saccharomyces, Brettanomyces and Lactic Acid Bacteria to produce Classic Belgian Styles of Sour Brown and Red Beers. The culture is maintained in equilibrium to produce a balanced beer with complex aromas and flavors. Produces beers with a very rich, complex, earthy profile. Produces distinct pie cherry character and sourness. Acidity continues to increase for up to 18 months. Very dry profile due to super-attenuative nature of mixed cultures. Distinguished from the 3278 Belgian Lambic blend by increased B. lambicus character. No additional yeast is necessary for primary fermentation. Flocculation: variable, apparent attenuation is 80%+. Alcohol tolerance 11%. Temp range is 65-85 deg F.

A 33 lb growler of Briess Golden light malt extract syrup.

A 33 lb growler of Briess amber syrup unhopped.

A 33 lb growler of Briess Traditional Dark malt extract syrup. Unhopped.

A 33 lb growler of Breiss Bavarian Wheat malt extract syrup. Unhopped.

A 33 lb growler of Briess Pilsen malt extract syrup. Unhopped.

White Labs Dusseldorf Alt. Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does. Flocculation: medium, attenuation: 65-72%, 65-69 deg. F.

White Labs Belgian Wit II. Less phenolic than WLP400, and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. USe to produce Belgian Wit, spiced Ales, wheat ales, and Specialty Beers. Flocculation: Low to Medium+, Attenuation: 70-75%, 67-74 deg. F.

Bag of (30) black colored Zork's. The Zork is a combination closure and pull-off capsule which fits on many standard 750 ml wine bottles. Once opened, the zork becomes a reusable T-cork. It may be put in by hand (a quick soak in warm water makes this easier) or with a wide head bench beer crown capper.

To open the bottle, tear off the spiral strip and remove the T-cork closure. Closure may be re-inserted repeatly as you consume the bottle.