Lallemand CBC-1 Cask & Bottle Conditioning Yeast (11g)

Lallemand CBC-1 Cask & Bottle Conditioning Yeast (11g)

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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 fullbodied, malty ales.

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 1010 per gram of dry yeast

Wild Yeast  < 1 per 106 yeast cells

Bacteria  < 1 per 106 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


LalBrew® CBC-1 is a killer yeast, meaning it will secrete a toxic protein that can inhibit killer sensitive strains (most brewing strains are killer sensitive). While this is a positive yeast trait when conducting a pure fermentation/refermentation with CBC-1, extra care should be taken to ensure proper cleaning procedures are in place to avoid any cross contamination with other brews.

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)



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.