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Full-on citrus and heat tolerance
Strain # RBY43 Name Belgian Ardennes Yeast Compare with Achouffe Attenuation 78% - 85% Fermentation temp (F) 68 - 78 Peak Alcohol 9% Flocculation high
Strain # RBY81 Name Vivant Yeast Compare with Brewery Vivant Attenuation 65% - 72% Fermentation temp (F) 65 - 75 Peak Alcohol 12% Flocculation medium
Some acetate
RBB9 Pediococcus acidilacti Belgian Full-on citrus and heat toleranceRapid growing, "Pedio A" can be used for kettle souring, but is most useful for conditioning strong aged sours with some acetic acid notes in conjunction with lactobacillus brevis RBB7.
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