LalBrew - CBC-1 Cask and Bottle Conditioned Beer Yeast
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Best For Bottle Conditioning
CBC-1 has been specifically selected from the Lallemand Yeast Culture Collection for its refermentation properties and is recommended for Cask and Bottle Conditioning. CBC-1 referments beer efficiently due to its high resistance to alcohol and pressure. The flavor is neutral, therefore the original character of the beer is preserved. The yeast will settle and form a tight mat at the end of refermentation. CBC-1 can be used for primary fermentation of dry ciders or mead. Maltotriose is not metabolized during primary fermentation of beer, so CBC-1 is well suited for sweeter fruit beers or full- bodied, malty ales.
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 PROPERTIES
Primary Fermentation
In Lallemand’s Standard Conditions Wort at 20°C (68°F) CBC-1 yeast exhibits:
Vigorous fermentation that can be completed in 3 days
Neutral aroma and flavor
CBC-1 does not utilize the sugar maltotriose (a molecule composed of 3 glucose units), and the result will be fuller body and residual sweetness in the beer. Adjust mash temperatures accordingly to achieve desired results.
The optimal temperature for primary fermentation with CBC-1 yeast when producing traditional styles is 20°C(72°F).
BOTTLE CONDITIONING
Best results are achieved when priming the beer with simple sugars such as dextrose. Calculate the appropriate priming rate using the Bottle Conditioning Calculator*.
Refermentation can be completed in 2 weeks at the recommended temperatures.
The optimal refermentation temperature range for CBC-1 yeast is 15-25°C (59-77°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.
BEER STYLES
primary fermentation of fruit beers, full-bodied, malty beers, dry cider and mead
bottle conditioning for all beer styles.
FERMENTATION RANGE
primary: 20°C refermentation: 15-25°C
ALCOHOL TOLERANCE
18% ABV for primary fermentation 12-14% ABV for referementation
PITCHING RATE
primary: 50-100g/hL
bottle conditioning: 10g/hL