Cask & Bottle Conditioning CBC-1 | Lalbrew
Lallemand
Passed or short best before date.
Kundrecensioner
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Write a review, click HERE!CBC-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.
| Alcohol Tolerance | ABV 14% |
| Dosage | 0.1 g / liter |
| Flocculation | High |
| Liquid / Dry | Dry Yeast |
| Temperature | 20°C |
| Yeast Style | Bottle conditioning yeast |
| Attenuation | 68 - 72% |
| Storage instructions | in cooler |
| POF+/- | POF- |
| STA1 | Negative |
| Size | 11 g |
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Lallemand was founded in Montréal towards the end of the 19th
century. Fred Lallemand was a young immigrant who had left
his native Alsace after the Franco-Prussian war of 1870-1871. His
initial business in Montréal in the late 1800s involved the trading of animal fats and then he built a plant for the refining of
vegetable oils to bakers shortening. After moving the vegetable
oil refining plant to upstate New York, he returned to Montréal
and built a new plant in 1915 on Préfontaine Street. By 1921 he
was importing bakers yeast from the United States and in 1923
he started producing fresh baker’s yeast. The necessary technology was obtained from Dr. Effront (University of Brussels) who
sent his students, first Dr. de Chaunac and later Dr. Cherney, to
direct production and train new technologists. The production
of dry bakers yeast was introduced with the aid of the National
Research Council during WWII. In 1947, the second generation
of the Lallemand family sold the business to a financial group,
which, in 1952, sold it to Roland Chagnon, whose family still
owns Lallemand.
