RBB3 Brettanomyces claussenii Belgian "Brett L" is a classic

"Brett L" is a classic lambic strain with a fruity nose

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

Strain # RBY65 Name Yorkshire Ale Yeast Compare with Tim Taylor Attenuation 68% - 72% Fermentation temp (F) 65 - 70 Peak Alcohol 10% Flocculation high

and dry and relatively alcohol tolerant

Strain # RBY37 Name Australian Yeast Compare with Coopers Attenuation 70% - 75% Fermentation temp (F) 60 - 70 Peak Alcohol 10% Flocculation high Country Australia

RBB3 Brettanomyces claussenii Belgian "Brett L" is a classic"Brett C" is classic funk and flowers that works great in long term conditioning. It attenuates lowly.