LalBrew® CBC-1 has been specifically selected from the Lallemand Yeast Culture Collection for Cask and Bottle Conditioning based on its high resistance to alcohol and pressure.
CBC-1's neutral flavor profile doesn't interfere with the original character of the beer. This highly flocculant strain will settle and form a tight mat at the end of conditioning.
LalBrew® CBC-1 is suitable for use in conditioning all beer styles, and can also be used for primary fermentation of fruit beers, full-bodied malty beers, dry cider, and mead.
Note: LalBrew® CBC-1 is a killer yeast, meaning it will secrete a toxic protein that can inhibit killer-sensitive strains (most brewing strains are killer-sensitive). While this is a positive yeast trait when conducting a pure fermentation/refermentation with CBC-1, extra care should be taken to ensure proper cleaning procedures are in place to avoid any cross contamination with other brews.
Brewing Characteristics - Refermentation
- Ideally refermentation should be conducted with priming sugars such as dextrose.
- Refermentation can be completed in 2 weeks at the recommended temperatures.
- The optimal temperature range for CBC-1 yeast when refermenting is 15°C (59°F) to 25°C (77°F).
- CBC-1 contains an adequate reserve of carbohydrates and unsaturated fatty acids, and cell division (typically one division) is likely to occur in the bottle.
- Temperature and inoculation rate can be adapted in order to achieve desired results. If the beer is partially carbonated, the sugar addition can be reduced.
Brewing Characteristics - Primary Fermentation
In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® CBC-1 yeast exhibits:
Note: On average Maltotriose comprises 10-15% of all-malt worts. Primary fermentation with LalBrew® CBC-1 will result in a fuller body and some residual sweetness in the finished beer. Brewers may wish to adjust gravities and mash temperatures accordingly.
- Vigorous fermentation that can be completed in 3 days.
- Neutral aroma and flavor
- The optimal temperature for primary fermentation with CBC-1 yeast when producing traditional styles is 20°C (72°F)
- LalBrew® CBC-1 does not utilize the sugar maltotriose (a molecule composed of 3 glucose units).*
- Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.
- This product has a recommended dosage rate of 50-100 g/hL to achieve a minimum 2.5-5 million cells/mL for primary fermentation, and a 10g/hL to achieve 1-2 million cells/mL for refermentation/bottle conditioning.