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Best for long term conditoning
"Brett L" is a classic lambic strain with a fruity nose
Strain # RBY50 Name Dry Mead Yeast Compare with RBY Attenuation high Fermentation temp (F) 55 - 75 Peak Alcohol 24% Flocculation medium Country France
Strain # RBY21 Name Tenn Whiskey Yeast Compare with Jack Daniels Attenuation 75% - 80% Fermentation temp (F) 75 - 79 Peak Alcohol 15% Flocculation medium
Strain # RBY66 Name Ringwood Ale Yeast Compare with Ringwood Attenuation 68% - 72% Fermentation temp (F) 64 - 74 Peak Alcohol 10% Flocculation high
RBY1 The One Yeast Belgian Best for long term conditoningRBY1 Classic California Flavor. Used in more beers than any other strain. Neutral, and dry and relatively alcohol tolerant, It has a huge glycerol mouthfeel. Strain # RBY1 Name The One Yeast Compare with Sierra Nevada PA Attenuation 73% 80% Fermentation temp (F) 65 75 Peak Alcohol 11% Flocculation medium
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