Lallemand CBC-1 has been especially selected for it’s refermentation properties and is recommended for Cask and Bottle Conditioning.
CBC-1 re-ferments beers up to 12-14% ABV due to its high resistance to alcohol and pressure; it does not produce flavours 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 flavoured-alcohol beverages.
-Classified as Saccharomyces cerevisiae
-The typical analysis of this active dry strain: Percent solid 93-95% Living yeast cells >10 x 109 per gram of dry yeast Bacteria <1 per 106 yeast cell
-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.
-Refermentation (100%) can be completed within 14 days at 15-25°C with an inoculation rate of 10g of yeast per hl of beer (1-2 million cells per ml). Temperature and inoculation rate can be adapted in order to achieve desired results. If the beer is already partly carbonated the pitching rate can be reduced.
-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).
Lallemand CBC-1 Yeast (500g)