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"Brett L" is a classic lambic strain with a fruity nose
Strain # RBY66 Name Ringwood Ale Yeast Compare with Ringwood Attenuation 68% - 72% Fermentation temp (F) 64 - 74 Peak Alcohol 10% Flocculation high
Strain # RBY50 Name Dry Mead Yeast Compare with RBY Attenuation high Fermentation temp (F) 55 - 75 Peak Alcohol 24% Flocculation medium Country France
Strain # RBY80 Name Saison II Yeast Compare with Dupont Attenuation 78% - 85% Fermentation temp (F) 68 - 78 Peak Alcohol 12% Flocculation low
Strain # RBY12 Name Monk Yeast Compare with Westmalle Attenuation 74% - 78% Fermentation temp (F) 64 - 85 Peak Alcohol 14% Flocculation medium
RBY1 The One Yeast Belgian "Brett L" is a classicRBY1 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
