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).
• 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 cells
LalBrew CBC-1™ has a neutral flavor and does not metabolize maltotriose, so the characteristics of the beer are not altered during bottle conditioning. Best results are achieved when priming the beer with simple sugars such as dextrose. Using a pitch rate of 10g/hL, refermentation can be completed in 2 weeks at the recommended temperatures. The optimal refermentation temperature range for LalBrew CBC-1™ yeast is 20-30°C (68 – 86°F). LalBrew 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.
LalBrew CBC-1™ produces high attenuation with neutral flavor and aroma in cider, mead and seltzer fermentations. Nutrients should be added to the fermentation to ensure appropriate levels of nitrogen, vitamins and minerals. LalBrew CBC-1™ is not recommended for primary fermentation of beer. The optimal fermentation temperature range for LalBrew CBC-1™ yeast is 20-30°C (68 – 86°F). The total fermentation time will depend strongly on the type of fermentation, pitching rate, nutrient composition and fermentation temperature.