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Strain # RBY2 Name Lucky 7 Yeast Compare with Whitbread Attenuation 70% - 80% Fermentation temp (F) 64 - 72 Peak Alcohol 10% Flocculation high
Strain # RBY72 Name Grodziskie Yeast Compare with Piwo z Grodziska Attenuation 65% - 72% Fermentation temp (F) 65 - 72 Peak Alcohol 9% Flocculation medium Country Poland
Used in more beers than any other strain
"Brett C" is classic funk and flowers that works great in long term conditioning
MSO sours wine and mead when added to must in conjunction with a cerevisae yeast
RBB7 Lactobacillus brevis Belgian Strain # RBY2 Name LuckyLactobacillus brevis is a rapid growing, sharp acid producing, "Lacto B" is a hop resistant Lactobacillus used primarily for conditioning aged sours, and mixed fermentation.
US$ 111.83
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