DetailsCBC-1 has been selected for it's refermentation properties, and it's recommended for Cask and Bottle Conditioning. CBC-1 referments beers up to 12-14% ABV. Due to its high resistance to alcohol and pressure; it does not produce flavors therefor it conserves 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 and is especially suitable for Champagne-like beers and fruit beers.
CBC-1 will ferment and referment within a range of temperature of (59° to 77°F).
- Details & Instructions
Ideal Temperature Range (°F) 59-77 Flocculation Medium Alcohol Tolerance (%) 12%-14% Rate of Fermentation Fast Foam Production Moderate Nutrient Requirements Normal H2S Production Low SO2 Production Low Profile Ale
- Customer Q&A
Browse 3 questions Browse 3 questions and 10 answersShould I pitch this yeast into secondary when bottle conditioning and how long should I wait before bottling?BEST ANSWER: What I have done with this--and have had good results with bottle conditioning and carbonation--is to hydrate a half-packet and add it to my bottling bucket right after final racking my beer into it. (I have not tried a whole packet but, I suppose you could.) This is in addition to the cooled priming sugar that I put into the bucket before racking. I find that this cuts down on conditioning time when some of my beers take longer to carbonate. Hope this helps...CHEERS!When should I pitch this yeast when bottle conditioning? Should I pitch into secondary and how much time should I give it before bottling?BEST ANSWER: Dissolve well in 1 cup of your beer add to the carbon and mix well. Bottle immediately. Wait 2 weeks. Invite me over and we can enjoy your brew.Hello guys
I purchased and brewed a 5 gallon kit of Ferrocious. I did this last October and totally forgot about it. I just dry-hopped today (5 months later). Should I use the CBC-1 conditioning yeast to hedge my bets a little when bottling? Should I even bother bottling?BEST ANSWER: After that length of time, I would recommend using some sort of yeast for bottling, whether it is CBC or S-04.