RBB9 Pediococcus acidilacti Belgian Strain # RBY43 Name Belgian

Strain # RBY43 Name Belgian Ardennes Yeast Compare with Achouffe Attenuation 78% - 85% Fermentation temp (F) 68 - 78 Peak Alcohol 9% Flocculation high

Used in more beers than any other strain

Full-on citrus and heat tolerance

Some acetate

Strain # RBY28 Name London ESB Yeast Compare with Fullers Attenuation 65% - 75% Fermentation temp (F) 65 - 75 Peak Alcohol 9% Flocculation high

RBB9 Pediococcus acidilacti Belgian Strain # RBY43 Name BelgianRapid 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.