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This lactic acid bacterium was isolated from a sour mead
Brett B works perfectly to condition beer long term
Strain # RBY37 Name Australian Yeast Compare with Coopers Attenuation 70% - 75% Fermentation temp (F) 60 - 70 Peak Alcohol 10% Flocculation high Country Australia
It attenuates lowly
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
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.
