{"id":9798934407,"title":"Lallemand CBC-1 Ale Yeast 11 g","handle":"lallemandcbc1aleyeast11g","description":"\u003cp\u003eCBC-1 has been especially selected for it's refermentation properties and is recommended for Cask and Bottle Conditioning. CBC-1 referments beers up to 12-14% ABV due to its high resistance to alcohol and pressure; it does not produce flavors therefore conserving the original character of the beer.\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003eThe yeast will settle and form a tight mat at the end of refermentation. CBC-1 can also be used for primary fermentation and is especially suitable for Champagne-like beers and fruit beers. CBC-1 will ferment and referment within a range of temperature of 15° to 25°C (59° to 77°F). This particular strain has also been extensively tested for high gravity brewing to produce flavored-alcohol beverages.\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003eMicrobiological Properties:\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003e• Classified as Saccharomyces cerevisiae\u003c\/p\u003e \u003cp\u003e• The typical analysis of this active dry strain: Percent solid 93-95% Living yeast cells \u0026gt;10 x 109 per gram of dry yeast Bacteria \u0026lt;1 per=\"\" 106=\"\" yeast=\"\" cells=\"\" p=\"\"\u0026gt;\u003c!--1--\u003e\u003c!--1--\u003e\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003eBrewing Properties:\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003e• CBC-1 is best used for refermentation purposes conducted preferably with priming sugars such as dextrose.\u003c\/p\u003e \u003cp\u003e• CBC-1 is a fast starter and robust strain which can be used to ferment\/referment beers up to 12% ABV.\u003c\/p\u003e \u003cp\u003e• Fermentation can be completed in 3 days at 20°C with an inoculation rate of 50-100g per bbl of beer (5-10 million cells per ml). CBC-1 leaves some residual sweetness in the beer since it does not use maltotriose.\u003c\/p\u003e \u003cp\u003e• Refermentation (100%) can be completed within 14 days at 15-25°C with an inoculation rate of 10g of yeast per hl of beer (1-2 million cells per ml). Temperature and inoculation rate can be adapted in order to achieve desired results. If the beer is already partly carbonated the pitching rate can be reduced.\u003c\/p\u003e \u003cp\u003e• Shows flocculation and sedimentation at the end of the refermentation period.\u003c\/p\u003e \u003cp\u003e• CBC-1 does not impart on the flavor of the original beer to be refermented.\u003c\/p\u003e \u003cp\u003e• Dry yeast contains an adequate reservoir of carbohydrates and unsaturated fatty acids and cell division is likely to occur in the bottle (typically – one division).\u003c\/p\u003e \u003c!--1--\u003e \u003cp\u003e \u003c\/p\u003e","published_at":"2017-02-02T11:27:25-05:00","created_at":"2017-02-02T11:27:27-05:00","vendor":"Lallemand","type":"Dry Beer Yeast","tags":["Beer Yeast Style_Specialty","Yeast Form_Dry Beer Yeast","Yeast Lab_Lallemand"],"price":499,"price_min":499,"price_max":499,"available":true,"price_varies":false,"compare_at_price":null,"compare_at_price_min":0,"compare_at_price_max":0,"compare_at_price_varies":false,"variants":[{"id":37950320647,"title":"Default Title","option1":"Default Title","option2":null,"option3":null,"sku":"805526500030","requires_shipping":true,"taxable":true,"featured_image":null,"available":true,"name":"Lallemand CBC-1 Ale Yeast 11 g","public_title":null,"options":["Default Title"],"price":499,"weight":0,"compare_at_price":null,"inventory_quantity":2,"inventory_management":"shopify","inventory_policy":"deny","barcode":null}],"images":["\/\/cdn.shopify.com\/s\/files\/1\/0771\/1997\/products\/8a8ec817939a5ff2841de1273442c47b3cabcba2.jpg?v=1486052847"],"featured_image":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/1997\/products\/8a8ec817939a5ff2841de1273442c47b3cabcba2.jpg?v=1486052847","options":["Title"],"content":"\u003cp\u003eCBC-1 has been especially selected for it's refermentation properties and is recommended for Cask and Bottle Conditioning. CBC-1 referments beers up to 12-14% ABV due to its high resistance to alcohol and pressure; it does not produce flavors therefore conserving the original character of the beer.\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003eThe yeast will settle and form a tight mat at the end of refermentation. CBC-1 can also be used for primary fermentation and is especially suitable for Champagne-like beers and fruit beers. CBC-1 will ferment and referment within a range of temperature of 15° to 25°C (59° to 77°F). This particular strain has also been extensively tested for high gravity brewing to produce flavored-alcohol beverages.\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003eMicrobiological Properties:\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003e• Classified as Saccharomyces cerevisiae\u003c\/p\u003e \u003cp\u003e• The typical analysis of this active dry strain: Percent solid 93-95% Living yeast cells \u0026gt;10 x 109 per gram of dry yeast Bacteria \u0026lt;1 per=\"\" 106=\"\" yeast=\"\" cells=\"\" p=\"\"\u0026gt;\u003c!--1--\u003e\u003c!--1--\u003e\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003eBrewing Properties:\u003c\/p\u003e \u003cp\u003e \u003c\/p\u003e \u003cp\u003e• CBC-1 is best used for refermentation purposes conducted preferably with priming sugars such as dextrose.\u003c\/p\u003e \u003cp\u003e• CBC-1 is a fast starter and robust strain which can be used to ferment\/referment beers up to 12% ABV.\u003c\/p\u003e \u003cp\u003e• Fermentation can be completed in 3 days at 20°C with an inoculation rate of 50-100g per bbl of beer (5-10 million cells per ml). CBC-1 leaves some residual sweetness in the beer since it does not use maltotriose.\u003c\/p\u003e \u003cp\u003e• Refermentation (100%) can be completed within 14 days at 15-25°C with an inoculation rate of 10g of yeast per hl of beer (1-2 million cells per ml). Temperature and inoculation rate can be adapted in order to achieve desired results. If the beer is already partly carbonated the pitching rate can be reduced.\u003c\/p\u003e \u003cp\u003e• Shows flocculation and sedimentation at the end of the refermentation period.\u003c\/p\u003e \u003cp\u003e• CBC-1 does not impart on the flavor of the original beer to be refermented.\u003c\/p\u003e \u003cp\u003e• Dry yeast contains an adequate reservoir of carbohydrates and unsaturated fatty acids and cell division is likely to occur in the bottle (typically – one division).\u003c\/p\u003e \u003c!--1--\u003e \u003cp\u003e \u003c\/p\u003e"}

Lallemand CBC-1 Ale Yeast 11 g

Product Description

CBC-1 has been especially selected for it's refermentation properties and is recommended for Cask and Bottle Conditioning. CBC-1 referments beers up to 12-14% ABV due to its high resistance to alcohol and pressure; it does not produce flavors therefore conserving the original character of the beer.

 

The yeast will settle and form a tight mat at the end of refermentation. CBC-1 can also be used for primary fermentation and is especially suitable for Champagne-like beers and fruit beers. CBC-1 will ferment and referment within a range of temperature of 15° to 25°C (59° to 77°F). This particular strain has also been extensively tested for high gravity brewing to produce flavored-alcohol beverages.

 

Microbiological Properties:

 

• Classified as Saccharomyces cerevisiae

• The typical analysis of this active dry strain: Percent solid 93-95% Living yeast cells >10 x 109 per gram of dry yeast Bacteria <1 per="" 106="" yeast="" cells="" p="">

 

Brewing Properties:

 

• CBC-1 is best used for refermentation purposes conducted preferably with priming sugars such as dextrose.

• CBC-1 is a fast starter and robust strain which can be used to ferment/referment beers up to 12% ABV.

• Fermentation can be completed in 3 days at 20°C with an inoculation rate of 50-100g per bbl of beer (5-10 million cells per ml). CBC-1 leaves some residual sweetness in the beer since it does not use maltotriose.

• Refermentation (100%) can be completed within 14 days at 15-25°C with an inoculation rate of 10g of yeast per hl of beer (1-2 million cells per ml). Temperature and inoculation rate can be adapted in order to achieve desired results. If the beer is already partly carbonated the pitching rate can be reduced.

• Shows flocculation and sedimentation at the end of the refermentation period.

• CBC-1 does not impart on the flavor of the original beer to be refermented.

• Dry yeast contains an adequate reservoir of carbohydrates and unsaturated fatty acids and cell division is likely to occur in the bottle (typically – one division).

 

$ 4.99
Maximum quantity available reached.