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This yeast is a classic
Strain # RBY79 Name Banana Hefe Yeast Compare with Wehenstaphan 214 Attenuation 72% - 76% Fermentation temp (F) 68 - 72 Peak Alcohol 9% Flocculation low Country Germany
Strain # RBY85 Name American Haze Yeast Compare with RBY Attenuation 70% - 80% Fermentation temp (F) 64 - 72 Peak Alcohol 11% Flocculation low
Strain # RBY22 Name Edinburgh Yeast Compare with McEwan's Attenuation 70% - 75% Fermentation temp (F) 65 - 70 Peak Alcohol 12% Flocculation medium
Used in more beers than any other strain
RBB6 Lactobacillus delbruekii Size:5BBL This yeast is a classicA soft and gentle lactic acid producer, RBB6 "Lacto D" is great for kettle souring, and mixed fermentations. This strain is hop sensitive. Delicious.
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