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 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.

Usage: For primary fermentation: Sprinkle the yeast on the surface of the wort. Gently stir after 30 minutes.
For bottle/cask conditioning: Rehydrate in 1 dl 25-30°C water. Let sit for 15 minutes and then stir. Mix into wort just prior to bottling/casking.
Dosage: 0,5-1g/l (primary fermentation), 0,1g/l (conditioning).
Fermentation temperature: 20-30°C.
Contents: Beer yeast, Emulsifier (E491), 11 g.