LalBrew CBC-1 – Hard Seltzer / Bottle Conditioning Yeast – 11g

LalBrew CBC-1 has been specifically selected from the Lallemand Yeast Culture Collection for Cask and Bottle Conditioning applications due to its high resistance to alcohol and pressure. LalBrew CBC-1 has a neutral flavor profile and does not metabolize maltotriose, therefore the original character of the beer is preserved after refermentation. The yeast will settle and form a tight mat at the bottom of the bottle or cask. LalBrew CBC-1 is also well suited for primary fermentation of sweeter fruit beers or full-bodied, malty ales.
LalBrew CBC-1 is also an ideal strain for primary fermentation of dry ciders, mead, and hard seltzer. For simple sugar fermentations with appropriate yeast nutrition, LalBrew CBC-1 achieves high attenuation with a clean and neutral flavor profile.

In Lallemand’s Standard Conditions Wort at 20°C LalBrew Farmhouse yeast exhibits:

• Vigorous fermentation that can be completed in 3 days
• Neutral aroma and flavor
• Be advised for primary fermentations 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

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 to 25°C
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.

CBC-1 Technical Data Sheet