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Strain # RBY43 Name Belgian Ardennes Yeast Compare with Achouffe Attenuation 78% - 85% Fermentation temp (F) 68 - 78 Peak Alcohol 9% Flocculation high
and dryness plays nicely with big and dark malt bills
Used in more beers than any other strain
Some acetate
RBB9 Pediococcus acidilacti Belgian Strain # RBY43 Name BelgianRapid 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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