1. Extra Bitter I
2. Nut Brown Ale
3. Libbie's Light Weight
4. Extra Bitter 2
5. Jim Lassoie Memorial Wheat
6. Dr. Dan's Sludge Stout
7. Libbies Light II
8. April Fool's Amber Ale
9. Extra Bitter III
10. Nut Brown Ale
11. Libbie's Medium Weight
12. Extra Bitter IV
13. 1990 Christmas Ales
    Ginger Ale (1990 Xmas)
    Spice Ale (1990 Xmas)
14. Extra Bitter (Simple)
15. St. Patrick's Day Brew
16. Nut Brown Ale III
17. Crystal Ale
18. Trappist Ale
19. Amber Ale
20. German Altbier
21. Oatmeal Stout
22. Crystal Spice Ale
23. Dark Crystal Ale
24. Trappist Ale
25. German Alt
26. American Ale
27. English Mild
28. Light Nut Brown Ale
29. Oatmeal Cookie Stout
30. Sleepy Time Root Beer
31. Oatmeal Stout 2 (OS/2)
32. Schon India Pale Ale
33. Raspberry Crystal Ale
34. Kellie's Crystal Ale
35. Zap Stout
36. Rain-out Crystal Ale
37. Equinox India Pale Ale
38. Harvest Eclipse Stout
39. Looking Glass ESB
40. 1996 Christmas Ale
41. Oatmeal Stout 3 (OS/2)
42. IPA 97
43. Crystal 97 Ale
44. 1997 Christmas Ale
45. Kershaw Celtic
46. King Wenceslas Ale
47. IPA 99
48. Nollag Stout
49. Cheech & Chong's Smokin' Stout
50. "Spice Reigns Again" Winter Ale

1. Canberry Stout
2. Winter White I
3. #4 - A hefeweizen

Make yeast starter:

Make "Crystal Tea": Boil approximately 1 gallon of water, remove kettle from heat, add crushed English Crystal malt. Allow mixture to steep in the covered kettle for 20-30 minutes. Pour through sieve and save "tea" for later use.

Boil wort: Dissolve malt extracts into the "Crystal Tea" made earlier. Add enough water to fill kettle within 3 inches of top. Boil for 15 minutes. Add 1 ounce of Perle hops and boil for 30 minutes. Add 1/2 ounce of Perle hops and boil for additional 45 minutes. Turn off heat and steep for 20 minutes with remaining 1/2 ounce of Perle hops.

Collect wort and sparge hops: Pour hot wort through sieve into sterilized plastic bucket. Then pour approximately 1 quart of near-boiling water over the hops. Add boiling water to bring bucket level to within one inch of top. Cover and allow to cool.

Pitch your yeast: After wort has cooled to room temperature, siphon into your sterilized carboy and add yeast starter. Insert one end of siphon tubing into a #6.5 stopper and insert in carboy. Place other end into a jar filled with cold water.

Ferment beer: Allow the beer to ferment at room temperature (ideally $70 F°), away from sunlight for 4-7 days, or until the foam subsides to about 1/2 inch. Add 1 ounce of imported German Hallertauer hops to carboy. Allow beer to ferment an additional 7 days.

Bottle: Prime with 3/4 cup of corn sugar and allow 2 weeks before sampling. This beer improves with 1 month refrigerated aging.

Comment - yeast never got started, batch spoiled in carboy.