Specially selected for the strains ability to “re-ferment” finished beer, CBC-1 proves effective in producing carbonation in bottle or cask conditioned ales. With a high resistance to alcohol and pressure, CBC-1 can kick start ferment in beers with an already existing ABV of 12 – 14% while not adding additional flavors and conserving the original character of the beer.
Following re-fermentation, the yeast strain settles and forms a tight mat at the bottom of the fermenter. For primary fermentation, the CBC-1 proves especially suitable for Champagne-like and fruit beers while active within a temperature range of 15° to 25°C (59° to 77°F).
Extensively tested for high gravity brewing, the CBC Strain produces flavorful alcoholic beverages.
- CBC-1 is best used for re-fermentation purposes, conducted preferably with priming sugars such as dextrose.
- A fast starter, the CBC-1 proves robust enough to kick start fermentation in the bottle or cask of beers with an ABV of 12% .
- Fermentation can be completed in 3 days at 20°C with an inoculation rate of 50-100g per bbl of beer (5-10 million cells per ml).
- CBC-1 leaves some residual sweetness in the beer since it does not ferment maltotriose.
- Re-fermentation (100%) can be completed within 14 days at 15-25°C with an inoculation rate of 10g of yeast per hl of beer (1-2 million cells per ml). Temperature and inoculation rate can be adapted to achieve desired results. If the beer is already partly carbonated, the pitching rate can be reduced.
- Shows flocculation and sedimentation at the end of re-fermentation period.
- CBC-1 does not impart additional flavors or aromas to the original beer.
- Dry yeast contains an adequate reservoir of carbohydrates and unsaturated fatty acids and cell division is likely to occur in the bottle (typically – one division).