Lallemand - LALBREW® CBC-1 CASK & BOTTLE CONDITIONING YEAST - Yeast

Type: Ales

Form: Dry

Flocculation: High

Laboratory: Lallemand

Attenuation: 65%

Alcohol Tolerance: High

Minimum Temperature: 59°F

Maximum Temperature: 77°F

Most Used In:

Style	Recipes
Lambic	10
Experimental Beer	7
American IPA	5
Common Cider	4
Saison	4
Straight (Unblended) Lambic	4
Dry Mead	4
Alternative Grain Beer	3
Fruit Cider	3
American IPA	3
Spice, Herb, or Vegetable Beer	3
Russian Imperial Stout	3
Belgian Blond Ale	3
American Pale Ale	3
English Barleywine	3
Alternative Sugar Beer	3
Gose	2
Belgian Dark Strong Ale	2
Belgian Dark Strong Ale	2
Belgian Golden Strong Ale	2
American Pale Ale	2
Fruit Beer	2
Specialty IPA: New England IPA	2
Extra Special/Strong Bitter (ESB)	2
American Stout	2
Imperial Stout	1
American Light Lager	1
Berliner Weisse	1
Sweet Mead	1
North German Altbier	1
American Barleywine	1
Weissbier	1
American Porter	1
German Pilsner (Pils)	1
Oatmeal Stout	1
Wee Heavy	1
Ordinary Bitter	1
Clone Beer	1
Irish Red Ale	1
Spice, Herb, or Vegetable Beer	1
Fruit Lambic	1
English IPA	1
English Porter	1
Irish Red Ale	1
American Wheat Beer	1
Braggot	1
Old Ale	1
Fruit and Spice Beer	1
Fruit Lambic	1
Dark Mild	1
Mixed-Fermentation Sour Beer	1
Belgian Tripel	1