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Strain # RBY22 Name Edinburgh Yeast Compare with McEwan's Attenuation 70% - 75% Fermentation temp (F) 65 - 70 Peak Alcohol 12% Flocculation medium
Used in more beers than any other strain
Strain # RBY49 Name Kolsch Yeast Compare with P
Strain # RBY11 Name Hefeweizen Yeast Compare with Zum Uerige Attenuation 72% - 76% Fermentation temp (F) 68 - 72 Peak Alcohol 10% Flocculation low Country Germany
This yeast is a classic
RBB6 Lactobacillus delbruekii Size:5BBL Strain # RBY22 Name EdinburghA soft and gentle lactic acid producer, RBB6 "Lacto D" is great for kettle souring, and mixed fermentations. This strain is hop sensitive. Delicious.
US$ 125.00
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