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Strain # RBY85 Name American Haze Yeast Compare with RBY Attenuation 70% - 80% Fermentation temp (F) 64 - 72 Peak Alcohol 11% Flocculation low
Strain # RBY11 Name Hefeweizen Yeast Compare with Zum Uerige Attenuation 72% - 76% Fermentation temp (F) 68 - 72 Peak Alcohol 10% Flocculation low Country Germany
but is most useful for conditioning strong aged sours with some acetic acid notes in conjunction with lactobacillus brevis RBB7
Used in more beers than any other strain
RBB6 Lactobacillus delbruekii Size:5BBL Strain # RBY85 Name AmericanA soft and gentle lactic acid producer, RBB6 "Lacto D" is great for kettle souring, and mixed fermentations. This strain is hop sensitive. Delicious.
