맥주 효모 11g 공예 맥주 효모 탑 발효 효모 Oenology 제품 맥주 제품 CBC-1 효모 Cask & Bottle Conditioning

• 근원: AT (원산지)
• Name: CBC-1
• Style 1: Primary fermentation of fruit beers, full-bodied, malty beer, dry cider and mead
• Style 2: Bottle conditioning for all beer styles
• Net weight: 11g
• Aroma: Neutral aroma and flavor
• Fermentation temp. Primary: 20 degree
• Fermentation temp. Refermentation: 15-25 degree
• Alcohol Tolerance Primary: 18% ABV
• Alcohol Tolerance Refermentation: 12-14% ABV

LALBREW CBC-1™ ? CASK & BOTTLE CONDITIONING YEAST

it has been specifically selected from the Lallemand Yeast Culture Collection for Cask and Bottle Conditioning applications due to its high resistance to alcohol and pressure. LalBrew CBC-1™ has a neutral flavor profile and does not metabolize maltotriose, therefore the original character of the beer is preserved after refermentation. The yeast will settle and form a tight mat at the bottom of the bottle or cask. LalBrew CBC-1™ is also well suited for primary fermentation of sweeter fruit beers or full-bodied, malty ales.
LalBrew CBC-1™ is also an ideal strain for primary fermentation of dry ciders, mead, and hard-seltzer. For simple sugar fermentations with appropriate yeast nutrition, LalBrew CBC-1™ achieves high attenuation with a clean and neutral flavor profile.

Microbiological Properties

Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew CBC-1™ yeast:
Percent solids 93% ? 97%
Living Yeast Cells ≥ 1 x 1010 per gram of dry yeast
Wild Yeast < 1 per 106 yeast cells
Bacteria < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests
*According to the ASBC and EBC methods of analysis
LalBrew CBC-1™ is a killer yeast, meaning it will secrete a toxic protein that can inhibit killer sensitive strains (most brewing strains are killer sensitive). While this is a positive yeast trait when conducting a pure fermentation/refermentation with CBC-1, extra care should be taken to ensure proper cleaning procedures are in place to avoid any cross contamination with other brews.

Brewing Properties

Primary Fermentation
In Lallemand’s Standard Conditions Wort at
20°C (68°F) LalBrew CBC-1™ yeast exhibits:
Vigorous fermentation that can be completed in 3 days
Neutral aroma and flavor
LalBrew CBC-1™ does not utilize the sugar maltotriose (a molecule composed of 3 glucose units), and the result will be fuller body and residual sweetness in beer. Be advised to adjust mash temperatures
according to desired result
The optimal temperature for primary fermentation with CBC-1 yeast when
producing traditional styles is 20°C(72°F)
Refermentation
Best used for refermentation purpose conducted preferably with priming sugars such as dextrose.