RBY24 Weihenstephan Wheat Yeast Belgian Strain # RBY50 Name Dry

Strain # RBY50 Name Dry Mead Yeast Compare with RBY Attenuation high Fermentation temp (F) 55 - 75 Peak Alcohol 24% Flocculation medium Country France

Strain # RBY53 Name Marzen Yeast Compare with Weihenstephan 34/70 Attenuation 65% - 73% Fermentation temp (F) 52 - 58 Peak Alcohol 9% Flocculation medium Country Germany

Strain # RBY59 Name London Ale Yeast Compare with Worthington Attenuation 73% - 77% Fermentation temp (F) 60 - 72 Peak Alcohol 11% Flocculation medium

"Brett C" is classic funk and flowers that works great in long term conditioning

Strain # RBY68 Name Kalamazoo Ale Yeast Compare with Bell's Attenuation 73% - 78% Fermentation temp (F) 60 - 75 Peak Alcohol 10% Flocculation high

RBY24 Weihenstephan Wheat Yeast Belgian Strain # RBY50 Name DryRBY24 Strain # RBY24 Name Weihenstephan Wheat Yeast Compare with Weihenstephan Attenuation 72% 76% Fermentation temp (F) 68 72 Peak Alcohol 9% Flocculation low Country Germany