Cbc-1 Cask & Bottle Conditioning Yeast
Specifically selected for its refermentation properties and is recommended for Cask and Bottle Conditioning
Overview
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.
Quick Facts
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
refermentation: 15-25°C
Alcohol Tolerance
12 - 14 % ABV
Pitching Rate
Primary: 50-100g/hL
hard seltzer: 50g/hl
bottle conditioning: 10g/hl
hard seltzer: 50g/hl
bottle conditioning: 10g/hl
Microbiological Properties
Percent Solids
93% - 97%
Viability
≥ 5 x 109 CFU per gram of dry yeast
Wild Yeast
< 1 per 106 yeast cells
Bacteria
< 1 per 106 yeast cells
Diastaticus
Undetectable
