500g Brick - LalBrew - CBC-1- Priming Yeast

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 Champagne-like beers, Fruit beers and Cider.

LalBrew CBC-1 is the yeast of choice for bottle conditioning, priming and cask conditioning due to its ability to referment and 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 Champagne-like beers, Fruit beers and Cider.

Microbiological Properties
Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew® CBC-1 yeast:
Percent solids  93% – 97%
Living Yeast Cells  ≥  1 x 10^10 per gram of dry yeast
Wild Yeast  < 1 per 10^6 yeast cells
Bacteria  < 1 per 10^6 yeast cells
Finished product is released to the market only after passing a rigorous series of tests
*According to the ASBC and EBC methods of analysis

Primary Fermentation

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)

Refermentation

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.

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