LalBrew CBC-1 11 g – carbonation yeast for bottles and kegs LalBrew CBC-1 from Lallemand is a yeast (Saccharomyces cerevisiae) made for natural carbonation of beer in bottles and kegs. It tolerates both high pressure and alcohol, and is used when the beer needs fresh yeast to carbonate, for example after long conditioning or in strong beer. CBC-1 does not ferment maltotriose, has a neutral flavour profile and preserves the original character of the beer. The yeast settles as a firm layer at the bottom of the bottle or keg. CBC-1 can also be used for primary fermentation of dry cider, mead and hard seltzer. How to use CBC-1 Bottle and keg conditioning: 10 g per 100 litres. Cider and mead: 50–100 g per 100 litres. Hard seltzer: 100–250 g per 100 litres. Add sugar or carbonation drops as usual. The yeast cannot create carbonation without something to ferment. Technical data Species: Saccharomyces cerevisiae Temperature: 20–30 °C Flocculation: high Alcohol tolerance: 12–14 % for beer conditioning, 18 % in cider, mead and hard seltzer Does not ferment maltotriose Pack size: 11 g Specifications and instructions Frequently asked questions about LalBrew CBC-1 When do I need carbonation yeast? When the yeast in the beer is tired or there is little yeast left, for example after long conditioning, cold storage or in strong beer. CBC-1 tolerates pressure and alcohol and makes sure the beer carbonates in the bottle or keg. How much CBC-1 should I use? For beer conditioning, Lallemand recommends 10 g per 100 litres, which is 1 g per 10 litres. Do I need to add sugar? Yes. CBC-1 needs something to ferment in order to create carbonation. Add sugar or carbonation drops as usual. Does CBC-1 affect the flavour? No, it has a neutral flavour profile and does not ferment maltotriose, so the original character of the beer is preserved. Related Lallemand dry yeast Muntons carbonation drops 160 g Brewing Sugar – 100 % dextrose 2 kg How to carbonate beer in a keg (Norwegian)

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