LalBrew CBC-1 yeast – 11g sachet

LalBrew CBC-1™ Dry Yeast

LalBrew CBC-1™ is a robust Saccharomyces cerevisiae strain designed to provide professional-grade carbonation in the bottle or cask. Because it does not metabolise maltotriose (a complex sugar found in wort), it will not alter the sweetness or body of the finished beer during conditioning. It is a “killer yeast,” meaning it secretes a toxic protein that inhibits sensitive wild yeast strains, providing an extra layer of protection during refermentation. Beyond conditioning, CBC-1 is an excellent primary fermenter for simple-sugar-based beverages like hard seltzers, ciders, and mead. Its high alcohol tolerance (up to 18% ABV in primary) and neutral finish make it a versatile tool for high-gravity specialty projects.

Key Benefits

• Pressure & Alcohol Resistant: Performs reliably in high-pressure environments and high-ABV beers where other strains fail.
• Neutral Sensory Profile: Does not produce esters or phenols, preserving the primary fermentation’s flavor.
• Tight Sedimentation: Forms a very firm, compact mat at the bottom of the bottle, allowing for clean pours without yeast haze.
• “Killer” Strain: Provides biological protection against competitive wild yeast during conditioning.
• Maltotriose Negative: Prevents over-attenuation during bottle conditioning, ensuring the beer stays true to its terminal gravity.

Applications

• Brewing (Re-fermentation): The industry standard for bottle and cask conditioning for all beer styles.
• Brewing (Primary): Ideal for “Champagne-like” beers, fruit beers, or full-bodied malty ales where a clean profile and residual sweetness are desired.
• Cider & Mead: Excellent for primary fermentation of dry ciders and mead, preserving the delicate aromatics of the fruit or honey.
• Hard Seltzer: A top choice for hard seltzers due to its neutral profile and high alcohol tolerance when used with appropriate nutrients.

Typical Usage

• Bottle Conditioning: 10g per hL of beer (achieving ~1 million cells/mL).
• Primary Fermentation: 50 – 100g per hL for cider/mead; 100 – 250g per hL for hard seltzers.
• Priming: Best results are achieved using simple sugars like dextrose for refermentation.

Technical Data & Properties

• Classification: Saccharomyces cerevisiae.
• Attenuation: N/A (Maltotriose negative; doesn’t ferment complex wort sugars).
• Flocculation: High (forms a tight, stable mat).
• Alcohol Tolerance: 12% – 14% ABV (Refermentation); up to 18% ABV (Primary).
• Optimal Temp Range: 15°C – 25°C (Refermentation); 20°C – 30°C (Primary).
• STA1 (Diastaticus): Negative.
• Killer Status: Positive (Killer Yeast).

Storage and Handling

• Storage: Store in a vacuum-sealed package below 4°C.
• Cross-Contamination Warning: As a Killer Positive strain, ensure strict cleaning (CIP) of equipment after use to avoid inhibiting “Killer Sensitive” strains (most standard brewing yeasts) in subsequent batches.
• Handling: Use within 3 days of opening. Direct pitching is recommended for primary fermentation; rehydration is recommended for bottle conditioning to ensure even distribution in the priming tank.

Summary

LalBrew CBC-1™ is the ultimate “finishing yeast.” Whether you are carbonating a 12% ABV Barleywine or fermenting a clean, dry hard seltzer, its technical resilience and neutral footprint make it one of the most reliable specialty strains in the Lallemand portfolio.