Lallemand CBC-1 Conditioning Yeast (11 gram)

I am a home brewer. This yeast is specially formulated to be added to your beer during bottling. Adding fresh yeast along with your priming sugar just prior to bottling ensures a faster and more complete bottle fermentation so you can start enjoying your carbonated brew within a week rather than the 3-4 weeks it often takes when relying on the old yeast that is still present after the main fermentation is complete.Re-Inoculation rate is as follows:1.9g yeast per 5 gallon batch. This is about 1/2 teaspoon. For smaller batches it's about 1/10 teaspoon per gallon, or the volume of one drop per bottle.Or you normally pitch one 11g packet in a 5 gallon batch, you can figure pitching roughly 15% of that for the re-inoculation.Hydrate the yeast in a little lukewarm water prior to pitching it in your bottling bucket. Mix your priming sugar solution with your beer as normal in the bottling bucket, pitch in the yeast slurry, and finish racking your beer on top of that. Make sure it's all mixed well then bottle and condition as usual.The yeast exhibits high flocculation and forms a tight mat at the bottom of the bottle after completion of conditioning. It's neutral in taste so it doesn't affect the flavor of your beer.Great stuff, highly recommended.

I've used this yeast for conditioning a few high gravity beers with good results now. Like other reviewers, I've had issues carbonating big beers, especially those with longer bulk aging periods. I also recently did an APA for the NHC and, on advice of a YouTube video, used some CBC-1 when bottling that beer to help keep the yeast flocced as the judges beat it up. I think this theory is sound as well. The beer, that was fermented with the venerable "Chico" strain, pours noticeably more clear that it does without the CBC-1. Not something I would do when brewing for myself and friends but maybe it will score me an extra point in competition.If I have a gripe about the product, it's the 11 gram package. Lallemand recommends you don't store and opened pack (although I've been ok "cheating" for short periods by folding the pack then vacuum sealing it with my fresh saver). However, 11 grams is WAY above the dosage they recommend on their own data sheet for the product. Therefore, as many homebrewers still do 5 gallon batches, it would be nice if offered in smaller packs. I've been pitching 5 grams or so, which is STILL double what they say is necessary.

I brew a lot of Belgian style beers, and the occasional high-gravity non-Belgian style beer. The higher my beers' alcohol levels got, the more likely it was that they wouldn't carbonate in the bottle when using priming sugar alone. It's common practice in Belgian brewing to add fresh yeast at bottling, which is exactly what CBC-1 is designed to do. Rehydrate it as the Lallemand web site suggests, pitch it into your bottling bucket along with your priming sugar, then transfer your beer into it. In the bottle, CBC-1 and the priming sugar will get your beer nice and carbonated every time. Since adding CBC-1 to my high-gravity brews, I've never opened a bottle to find it flat... something that had started happening when my beers hit 11% alcohol and above. CBC-1 has not change the flavor of any of my beers that I can tell, it's just helped with carbonation. If you're finding your beers to be flat or less-carbonated than expected, try this out.

This package of yeast was expired.

I have never dehydrated yeast, but it was quite easy. I used this to bottle condition a bourbon stout that sat in secondary for 3 months at 10.5%. Most likely all the yeast from the original pitch has died. It carbonated my bourbon stout in about 7 days. Its high tolerance for bigger beers is a good send.

Worked as expected in a 10% RIS. I used the entire sachet in a 5 gal batch. Carbed well in approx 4 days at 70°F. Carbonation bubbles a bit larger and looser tha than I am used to. Head retention moderate at best.

I use this whenever i bottle. more so with high gravity beers. ever since, never an uncarbonated bottle.

I use this to carbonate any beer over 6 abv. Carbonated a 10.3 abv imperial stout in 3 weeks.