Description
LalBrew CBC-1 500 g – conditioning yeast for bottle, cask and seltzer
LalBrew CBC-1 from Lallemand was selected from the Lallemand Yeast Culture Collection for its refermentation properties and is recommended for bottle and cask conditioning. The yeast tolerates high pressure and alcohol and adds no flavour. It does not ferment maltotriose, so the original character of the beer is preserved, and it settles as a tight layer at the bottom of the bottle or keg. CBC-1 is also used for hard seltzer, cider and mead. The 500 g pack is intended for breweries and producers.
Please note: This product is only available in Norway.
This item is sold as outlet stock with a best-before date of 01/26. Dry yeast stored cold keeps well long past the date.
How to use CBC-1
- bottle and cask conditioning: 10 g per hl
- cider and mead: 50–100 g per hl
- hard seltzer: 100–250 g per hl
- Add priming sugar as usual. The yeast cannot carbonate without something to ferment.
Technical data
- species: Saccharomyces cerevisiae
- temperature: 20–30°C
- flocculation: high
- alcohol tolerance: 12–14% for bottle and cask conditioning, 18% in cider, mead and hard seltzer
- does not ferment maltotriose
- pack size: 500 g
Frequently asked questions about LalBrew CBC-1
How much CBC-1 do I need?
For conditioning beer, Lallemand recommends 10 g per hectolitre. 500 g is then enough for 5000 litres of beer.
Can I use the yeast after the best-before date?
Yes. Dry yeast that has been stored cold keeps well long past the date.
Can CBC-1 be used for hard seltzer?
Yes. Lallemand recommends 100–250 g per hectolitre. With proper yeast nutrition, CBC-1 gives high attenuation of simple sugars.
Does CBC-1 affect the flavour?
No. The yeast has a neutral flavour profile and does not ferment maltotriose, so the original character of the beer is preserved.
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