LalBrew® CBC-1 has been specifically selected from the Lallemand Yeast Culture Collection for its refermentation properties and is recommended for Cask and Bottle Conditioning. LalBrew® 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. LalBrew® CBC-1 can also be used for primary fermentation of dry ciders or mead. Maltotriose is not metabolized during primary fermentation of beer, so LalBrew® CBC-1 is well suited for sweeter fruit beers or full-bodied, malty ales.
- In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® CBC-1 yeast exhibits: Vigorous fermentation that can be completed in 3 days. Neutral aroma and flavor.
- LalBrew® 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.