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Brett B works perfectly to condition beer long term
Weihenstephan 308 Attenuation 68% - 72% Fermentation temp (F) 48 - 52 Peak Alcohol 9% Flocculation medium Country Germany
Strain # RBY4 Name Pilsner Lager Yeast Compare with Pilsner Urquell Attenuation 72% - 77% Fermentation temp (F) 48 - 55 Peak Alcohol 9% Flocculation medium Country Czech Republic
Strain # RBY53 Name Marzen Yeast Compare with Weihenstephan 34/70 Attenuation 65% - 73% Fermentation temp (F) 52 - 58 Peak Alcohol 9% Flocculation medium Country Germany
This lactic acid bacterium was isolated from a sour mead
RBY49 Kolsch Yeast Belgian Brett B works perfectly toRBY49 Strain # RBY49 Name Kolsch Yeast Compare with P. J. Frh Attenuation 72% 78% Fermentation temp (F) 65 69 Peak Alcohol 9% Flocculation medium Country Germany
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