Carbonation without a flavour footprint. CBC-1 referments bottles and casks cleanly, then packs down into a tight mat at the bottom.
Conditioning dose 10 g/hL · 20–30 °C · 12–14 % ABV · Neutral · High flocculation · Killer yeast · 11 g sachet
What it does in your beer
CBC-1 has a neutral flavour profile and doesn't metabolise maltotriose, so the original character of your beer is preserved after refermentation. It's highly resistant to alcohol and pressure, handling 12–14 % ABV in cask and bottle conditioning, and when it's finished it settles into a tight mat at the bottom of the bottle or cask.
It's also a killer yeast: it secretes a protein that can inhibit killer-sensitive strains. Beyond beer, Lallemand recommends it for the primary fermentation of dry ciders, mead and hard seltzer, with high attenuation, a clean profile and 18 % ABV tolerance.
At a glance
| Manufacturer | Lallemand |
| Strain / type | Cask & bottle conditioning yeast, top-fermenting (Saccharomyces cerevisiae) |
| Form | Active dry yeast |
| Pack size | 11 g sachet |
| Uses | Bottle and cask conditioning; primary fermentation of cider, mead, hard seltzer |
| Flocculation | High — forms a tight mat |
| Temperature | 20–30 °C |
| Alcohol tolerance | 12–14 % ABV (conditioning); 18 % ABV (cider, mead, seltzer) |
| Maltotriose | Not metabolised |
| Killer factor | Yes |
| Dosage | 10 g/hL (conditioning); 50–100 g/hL (cider, mead); 100–250 g/hL (hard seltzer) |
| Refermentation time | About 2 weeks at 20–30 °C |
| Rehydration | Recommended for bottle conditioning |
How much for a 20 L batch
Bottle conditioning: Lallemand's rate is 10 g/hL, so 20 L of primed beer needs about 2 g — roughly a fifth of the 11 g sachet (approx., calculated from the manufacturer's rate).
Primary fermentation of cider or mead at 50–100 g/hL: 10–20 g for 20 L, i.e. 1–2 sachets. Hard seltzer at 100–250 g/hL: 20–50 g, i.e. 2–5 sachets.
An opened sachet only keeps 3 days (resealed, below 4 °C), so line up your bottling days close together.
How to use
- Prime with a simple sugar — Lallemand gets its best results with dextrose.
- Rehydrate first; Lallemand recommends it for bottle conditioning. For 2 g that's about 20 ml of clean, sterilised water at 30–35 °C: 15 minutes undisturbed, stir, 5 more minutes, then bring it towards beer temperature in steps of no more than 10 °C before mixing it into the primed beer.
- Weigh the dose on a scale that reads to 0.1 g — 2 g is easy to overshoot by eye.
- Condition at 20–30 °C; refermentation can be complete in about 2 weeks.
Pairs well with
Bottle-conditioning a strong Belgian ale? Ferment it with LalBrew Abbaye™, build colour and flavour with dark candi sugar in the boil, then prime with dextrose and let CBC-1 finish the job.
Storage & shelf life
- Lallemand's rule: dry, below 4 °C, in the sealed pack. Fridge it.
- Opened: reseal and keep below 4 °C — it's good for 3 days.
- Respect the expiry date printed on the sachet.
Food information
- Name: Active dry yeast (Saccharomyces cerevisiae), LalBrew CBC-1™
- Ingredients: active dry yeast (Saccharomyces cerevisiae) — the full ingredient declaration is printed on the sachet
- Allergens: brewing yeast is not one of the 14 allergens listed in EU Regulation 1169/2011
- Net quantity: 11 g
- Storage: dry, below 4 °C
Good to know
- A 20 L bottling run uses about 2 g, so most of the sachet goes spare unless you bottle several batches within 3 days.
- Sold as a single 11 g sachet.
- Sent from our partner warehouse in the Czech Republic — separately from equipment orders.
FAQ
How much CBC-1 do I need to bottle 20 L?
About 2 g. Lallemand's rate is 10 g/hL of primed beer.
Will it change the flavour of my beer?
Lallemand says no: it's neutral and doesn't metabolise maltotriose, so the beer's original character is preserved.
How long until my bottles are carbonated?
Refermentation can be complete in about 2 weeks at 20–30 °C.
Can I use it for cider or mead?
Yes. Lallemand recommends it for primary fermentation of dry ciders and mead at 50–100 g/hL, with 18 % ABV tolerance.