RBB10 Lactobacillus plantarum Belgian This lactic acid bacterium was

This lactic acid bacterium was isolated from a sour mead

and even fruit beers

Strain # RBY23 Name Budvar Yeast Compare with Budveiser Czech Attenuation 71% - 75% Fermentation temp (F) 48 - 56 Peak Alcohol 9% Flocculation medium Country Czech Republic

Strain # RBY18 Name Cali-Common Steam Yeast Compare with Anchor Attenuation 65% - 75% Fermentation temp (F) 58 - 65 Peak Alcohol 10% Flocculation medium Country USA

and dryness plays nicely with big and dark malt bills

RBB10 Lactobacillus plantarum Belgian This lactic acid bacterium wasFastest growing and souring Lactobacillus. Great for kettle or long term souring for a sharp crisp sour. Some acetate. Limited diacetyl.