Lallemand – Cask & Bottle Conditioning Yeast 11g

LalBrew Cask & Bottle Conditing yeast (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.

Note: 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 LalBrew CBC-1™, extra care should be taken to ensure proper cleaning procedures are in place to avoid any cross-contamination with other brews.

Species: Saccharomyces cerevisiae

Great for styles: Fruit Beers, Full-bodied, Malty beers, Dry Cider and Mead
Great for bottle conditioning all beer styles

Attenuation: High
Alcohol Tolerance: 18% Primary / 12%-14% Refermentations
Fermentation Range: 59°F – 77°F

This yeast can be pitched directly; However, if rehydration is preferred via Lallemand instructions: Sprinkle the yeast on the surface of 10 times its weight in clean, sterilized water at 30-35°C (86-95°F) for ale yeasts and 25-30°C (77-86°F) for lager yeasts. Do not use wort, or distilled or reverse osmosis water, as loss in viability may result. Stir gently, leave undisturbed for 15 minutes, then stir to suspend yeast completely. Leave it to rest for 5 more minutes at 30-35°C (86-95°F) for ale yeasts and 25-30°C (77-86°F) for lager yeasts.