Lallemand CBC-1 Bottle Conditioning Yeast

CBC-1 has been especially selected for it's refermentation properties and is recommended for Cask and Bottle Conditioning. CBC-1 referments beers up to 12-14% ABV due to its high resistance to alcohol and pressure; it does not produce flavors therefore conserving the original character of the beer.

The yeast will settle and form a tight mat at the end of refermentation. CBC-1 can also be used for primary fermentation and is especially suitable for Champagne-like beers and fruit beers. CBC-1 will ferment and referment within a range of temperature of 15° to 25°C (59° to 77°F).

This particular strain has also been extensively tested for high gravity brewing to produce flavored-alcohol beverages.

Brewing Properties:

• CBC-1 is best used for refermentation purposes conducted preferably with priming sugars such as dextrose.

• CBC-1 is a fast starter and robust strain which can be used to ferment/referment beers up to 12% ABV.

• Fermentation can be completed in 3 days at 20°C with an inoculation rate of 50-100g per bbl of beer (5-10 million cells per ml). CBC-1 leaves some residual sweetness in the beer since it does not use
maltotriose.

• Shows flocculation and sedimentation at the end of the refermentation period.

• CBC-1 does not impart on the flavor of the original beer to be refermented.

• Dry yeast contains an adequate reservoir of carbohydrates and unsaturated fatty acids and cell division is likely to occur in the bottle (typically – one division).