The newest Private Collection is available from Wyeast and our quantities are limited. Check out these exclusive strains and dream up a fun new seasonal brew to put on tap in your home bar. Call us today to place an order, or mention that you want a speciality strain when you are checking out with any of our Keystone Kits!

Wyeast 1203-PC Burton IPA Blend

(Need a recipe? Click any of the recipes below and mention that you want the limited strain during checkout!)
Profile: The revival of interest in historic and classic English IPA styles calls for a specialized yeast – this blend highlights hop bitterness and aroma while still allowing full expression of authentic water profiles and pale malts. Low to moderate ester level can be manipulated through fermentation temperature and pitching rate. Palate finish is typically neutral to mildly fruity with some maltiness. Good flocculation characteristics make this an excellent candidate for cask conditioning.

Alc. Tolerance
          10% ABV
Flocculation             med-high
Attenuation             71-74%

Temp. Range           64-74°F (18-23°C)

Wyeast 2487-PC Hella Bock

(Need a recipe? Click any of the recipes below and mention that you want the limited strain during checkout!)
Profile: Direct from the Austrian Alps, this strain will produce rich, full-bodied and malty beers with a complex flavor profile and a great mouth feel. Attenuates well while still leaving plenty of malt character and body. Beers fermented with this strain will benefit from a temperature rise for a diacetyl rest at the end of primary fermentation.
Alc. Tolerance            12% ABV
Flocculation               medium
Attenuation                70-74%

Temp. Range              48-56°F (9-13°C)

Wyeast 3864-PC Canadian/Belgian Ale

(Need a recipe? Click any of the recipes below and mention that you want the limited strain during checkout!)
Profile: This alcohol tolerant strain produces complex and well-balanced Belgian Abbey style ales. Banana and fruit esters are complemented nicely with mild levels of phenolics and hints of acidity. Ester levels may be elevated by increasing gravity and fermentation temperatures.
Alc. Tolerance           12% ABV
Flocculation              medium
Attenuation               75-79%
Temp. Range             65-80°F (18-27°C)