LalBrew CBC-1 yeast: temperature, attenuation and alcohol tolerance
Lallemand (dry)The published Lallemand data for LalBrew CBC-1, the styles it suits, and what to use if you cannot get it.
Gauge readout
Attenuationconditioning strain (not for primary attenuation)
Alcohol tolerance18 % ABV in cider and mead
Fermentation temp20 to 30 C (68 to 86 F)
Attenuation50%75%100%
Alcohol010%20% ABV
Temperature02040 C
Published technical data
| Manufacturer | Lallemand (dry) |
|---|---|
| Species | Saccharomyces cerevisiae, top-fermenting ale |
| Fermentation temperature | 20 to 30 C (68 to 86 F) |
| Apparent attenuation | conditioning strain (not for primary attenuation) |
| Alcohol tolerance | 18 % ABV in cider and mead |
| Flocculation | Low, settles firmly |
Notes
Recommended for Bottle conditioning, cask conditioning, sparkling cider, high-alcohol restart.
Character: Neutral; does not change the flavour of the base beer.
A cask and bottle conditioning strain, not a primary yeast. It tolerates 18% alcohol and refermenting a finished beer or cider, then settles into a tight sediment that does not cloud the pour. Because it stays neutral it adds carbonation without changing the flavour you already built, which is why it is the standard priming yeast for strong and aged beers.
Substitutes and styles
Sources: Lallemand LalBrew CBC-1 Cask & Bottle Conditioning Technical Data Sheet