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"Brett C" is classic funk and flowers that works great in long term conditioning
Strain # RBY56 Name Turbo Triple Yeast Compare with Turbo Yeast Attenuation 75% - 85% Fermentation temp (F) 65 - 75 Peak Alcohol 18% Flocculation high
Strain # RBY41 Name French Saison Yeast Compare with Brasserie Thiriez Attenuation 77% - 83% Fermentation temp (F) 65 - 77 Peak Alcohol 12% Flocculation low Country France
Strain # RBY72 Name Grodziskie Yeast Compare with Piwo z Grodziska Attenuation 65% - 72% Fermentation temp (F) 65 - 72 Peak Alcohol 9% Flocculation medium Country Poland
RBB7 Lactobacillus brevis Belgian "Brett C" is classic funkLactobacillus brevis is a rapid growing, sharp acid producing, "Lacto B" is a hop resistant Lactobacillus used primarily for conditioning aged sours, and mixed fermentation.
