{"product_id":"lallemand-lalbrew-cbc-1","title":"Lallemand LalBrew CBC-1™ · Bottle \u0026 Cask Conditioning Yeast · 11 g","description":"\u003cp\u003e\u003cstrong\u003eCarbonation without a flavour footprint. CBC-1 referments bottles and casks cleanly, then packs down into a tight mat at the bottom.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eConditioning dose 10 g\/hL · 20–30 °C · 12–14 % ABV · Neutral · High flocculation · Killer yeast · 11 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eCBC-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.\u003c\/p\u003e\u003cp\u003eIt'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.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eLallemand\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain \/ type\u003c\/td\u003e\n\u003ctd\u003eCask \u0026amp; bottle conditioning yeast, top-fermenting (Saccharomyces cerevisiae)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eActive dry yeast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e11 g sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eUses\u003c\/td\u003e\n\u003ctd\u003eBottle and cask conditioning; primary fermentation of cider, mead, hard seltzer\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlocculation\u003c\/td\u003e\n\u003ctd\u003eHigh — forms a tight mat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTemperature\u003c\/td\u003e\n\u003ctd\u003e20–30 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e12–14 % ABV (conditioning); 18 % ABV (cider, mead, seltzer)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMaltotriose\u003c\/td\u003e\n\u003ctd\u003eNot metabolised\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eKiller factor\u003c\/td\u003e\n\u003ctd\u003eYes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e10 g\/hL (conditioning); 50–100 g\/hL (cider, mead); 100–250 g\/hL (hard seltzer)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRefermentation time\u003c\/td\u003e\n\u003ctd\u003eAbout 2 weeks at 20–30 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRehydration\u003c\/td\u003e\n\u003ctd\u003eRecommended for bottle conditioning\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003eBottle 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).\u003c\/p\u003e\u003cp\u003ePrimary 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.\u003c\/p\u003e\u003cp\u003eAn opened sachet only keeps 3 days (resealed, below 4 °C), so line up your bottling days close together.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003ePrime with a simple sugar — Lallemand gets its best results with dextrose.\u003c\/li\u003e\n\u003cli\u003eRehydrate 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.\u003c\/li\u003e\n\u003cli\u003eWeigh the dose on a scale that reads to 0.1 g — 2 g is easy to overshoot by eye.\u003c\/li\u003e\n\u003cli\u003eCondition at 20–30 °C; refermentation can be complete in about 2 weeks.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBottle-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.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eLallemand's rule: dry, below 4 °C, in the sealed pack. Fridge it.\u003c\/li\u003e\n\u003cli\u003eOpened: reseal and keep below 4 °C — it's good for 3 days.\u003c\/li\u003e\n\u003cli\u003eRespect the expiry date printed on the sachet.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Active dry yeast (Saccharomyces cerevisiae), LalBrew CBC-1™\u003c\/li\u003e\n\u003cli\u003eIngredients: active dry yeast (Saccharomyces cerevisiae) — the full ingredient declaration is printed on the sachet\u003c\/li\u003e\n\u003cli\u003eAllergens: brewing yeast is not one of the 14 allergens listed in EU Regulation 1169\/2011\u003c\/li\u003e\n\u003cli\u003eNet quantity: 11 g\u003c\/li\u003e\n\u003cli\u003eStorage: dry, below 4 °C\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eA 20 L bottling run uses about 2 g, so most of the sachet goes spare unless you bottle several batches within 3 days.\u003c\/li\u003e\n\u003cli\u003eSold as a single 11 g sachet.\u003c\/li\u003e\n\u003cli\u003eSent from our partner warehouse in the Czech Republic — separately from equipment orders.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eHow much CBC-1 do I need to bottle 20 L?\u003c\/strong\u003e\u003cbr\u003eAbout 2 g. Lallemand's rate is 10 g\/hL of primed beer.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWill it change the flavour of my beer?\u003c\/strong\u003e\u003cbr\u003eLallemand says no: it's neutral and doesn't metabolise maltotriose, so the beer's original character is preserved.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow long until my bottles are carbonated?\u003c\/strong\u003e\u003cbr\u003eRefermentation can be complete in about 2 weeks at 20–30 °C.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I use it for cider or mead?\u003c\/strong\u003e\u003cbr\u003eYes. Lallemand recommends it for primary fermentation of dry ciders and mead at 50–100 g\/hL, with 18 % ABV tolerance.\u003c\/p\u003e","brand":"Lallemand","offers":[{"title":"Default Title","offer_id":60933609324878,"sku":"BOP-CBC01","price":4.78,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/1903_423-1-kvasnice-lallemand-cbc-1-pro-sekundarni-dokvasovani-11g.jpg?v=1790201891","url":"https:\/\/brewtaurus.com\/products\/lallemand-lalbrew-cbc-1","provider":"BrewTaurus.com | Brewing Technology","version":"1.0","type":"link"}