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Strain # RBY28 Name London ESB Yeast Compare with Fullers Attenuation 65% - 75% Fermentation temp (F) 65 - 75 Peak Alcohol 9% Flocculation high
Used in more beers than any other strain
Strain # RBY23 Name Budvar Yeast Compare with Budveiser Czech Attenuation 71% - 75% Fermentation temp (F) 48 - 56 Peak Alcohol 9% Flocculation medium Country Czech Republic
Full-on citrus and heat tolerance
and dryness plays nicely with big and dark malt bills
RBB9 Pediococcus acidilacti Belgian Strain # RBY28 Name LondonRapid 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.
