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RBB9 Pediococcus acidilacti Belgian Used in more beers than

SKU: 26709364052

4.5
EUR15.00 EUR60.00

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Description

Used in more beers than any other strain

Full-on citrus and heat tolerance

and Norwegian Kveik farmhouse

Strain # RBY22 Name Edinburgh Yeast Compare with McEwan's Attenuation 70% - 75% Fermentation temp (F) 65 - 70 Peak Alcohol 12% Flocculation medium

RBB9 Pediococcus acidilacti Belgian Used in more beers thanRapid 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.

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