Lallemand LalBrew CBC-1™ · Bottle & Cask Conditioning Yeast · 11 g

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

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

• Food business operator: Danstar Ferment A.G. c/o Lallemand GmbH, Man-Straße 23A, 2333 Leopoldsdorf bei Wien, Austria
• 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

Údaje o potravině (CZ)

• Název: Aktivní sušené kvasnice (Saccharomyces cerevisiae), LalBrew CBC-1™
• Složení: aktivní sušené kvasnice (Saccharomyces cerevisiae) – úplné složení je uvedeno na sáčku
• Alergeny: neobsahuje – pivovarské kvasnice nepatří mezi 14 alergenů uvedených v nařízení (EU) č. 1169/2011
• Čisté množství: 11 g
• Skladování: v suchu, pod 4 °C
• Provozovatel potravinářského podniku: Danstar Ferment A.G. c/o Lallemand GmbH, Man-Straße 23A, 2333 Leopoldsdorf bei Wien, Austria

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.