LalBrew CBC-1 Cask and Bottle Conditioning Yeast – 11 g Dry Bottling Yeast

Why Brewers Love It

LalBrew CBC-1 is a purpose-built bottling yeast that reliably carbonates beer in package without changing the original flavor profile. Its neutral character and high flocculation yield compact sediment and bright beer, while its alcohol and pressure tolerance make it ideal for conditioning everything from session ales to strong beers.

Flavor and Aroma Profile

Clean and neutral. Designed to preserve the character produced by the primary fermentation yeast and recipe. Produces compact lees after refermentation for clear pours.

Best Uses

• Bottle and cask conditioning for all beer styles – consistent carbonation with minimal flavor impact.
• High gravity and barrel aged beers – reyeast at packaging for reliable CO2 development.
• Beers with poor flocculators or heavy dry hop loads – ensure healthy cell count at bottling.
• Cider, mead, and hard seltzer – suitable for primary fermentation of simple sugars with proper nutrition.

Technical Specifications

• Format: Dry bottling yeast
• Packet weight: 11 g
• Species: Saccharomyces cerevisiae
• Apparent attenuation: n/a for bottle conditioning; does not ferment maltotriose
• Flocculation: High
• Operating temperature: 68-86 °F (20-30 °C)
• Alcohol tolerance: 12-14% ABV for beer conditioning; up to 18% ABV for cider, mead, and hard seltzer
• Typical bottle conditioning dose: 10 g/hL
• Primary use in simple sugars: 50-100 g/hL for cider and mead; 100-250 g/hL for hard seltzer with adequate nutrients

Brew Tips

• Confirm primary fermentation is complete and beer is stable before priming and reyeasting.
• Rehydrate in 10 times its weight of clean water at 86-95 °F (30-35 °C), rest 15 minutes, then gently stir and attemperate toward beer temperature before dosing.
• Target 68-77 °F (20-25 °C) during conditioning for timely carbonation. Allow 1-2 weeks depending on gravity and package size.
• Because CBC-1 does not ferment maltotriose, it will not further dry the beer beyond priming sugar, helping protect intended body and balance.
• For very strong or acidic beers, gradually acclimate rehydrated yeast with small volumes of primed beer before dosing the batch.