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.

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 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.

Brewing Properties

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 temperaturesaccording to desired result.

The optimal temperature for primary fermentation with CBC-1 yeast whenproducing 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.

→ Technical Data Sheet

→ Lallemand Bottling Conditioning Best Practices Sheet