BC-1 has been specifically selected from the Lallemand Yeast Collection for its refermentation properties and is recommended for Cask and Bottle Conditioning. CBC-1 referments beer efficiently due to its high resistance to alcohol and pressure; the flavor is neutral therefore conserving the original character of the beer. The yeast will settle and form a tight mat at the end of refermentation. CBC-1 can also be used for primary fermentation of Champagne-like beers, fruit beers and cider.
Fermentation: best used for refermentation and can complete carbonation in 2 weeks at recommended temperatures
Alcohol tolerance is 12-14%
Temperature range is 59-77F
Other notes: CBC-1 contains an adequate reservoir of carbohydrates and unsaturated fatty acids, and cell division (typically one division) is likely to occur in the bottle.
