CBC-1 has been specifically selected from the Lallemand Yeast 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 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 of Champagne-like beers, fruit beers and cider. Best used for refermentation purposes conducted preferably with priming sugars, such as dextrose.
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 beer. Be advised to adjust mash temperatures
according to desired result
The optimal temperature for primary fermentation with CBC-1 yeast when
producing traditional styles is 20°C(72°F)
Best used for refermentation purpose conducted preferably 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 reservoir 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.
Champagne-like and fruit beers
12 - 14% ABV
Refermentation: 10g yeast to 1hL