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This lactic acid bacterium was isolated from a sour mead
It attenuates lowly
Brett B works perfectly to condition beer long term
Strain # RBY65 Name Yorkshire Ale Yeast Compare with Tim Taylor Attenuation 68% - 72% Fermentation temp (F) 65 - 70 Peak Alcohol 10% Flocculation high
Strain # RBY68 Name Kalamazoo Ale Yeast Compare with Bell's Attenuation 73% - 78% Fermentation temp (F) 60 - 75 Peak Alcohol 10% Flocculation high
RBB3 Brettanomyces claussenii Belgian This lactic acid bacterium was"Brett C" is classic funk and flowers that works great in long term conditioning. It attenuates lowly.
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