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Old 01-18-2013, 12:00 AM   #1
Marchborne's Avatar
Apr 2012
Arlington, Virginia
Posts: 88
Liked 3 Times on 3 Posts

I just saw the Lallemand CBC yeast for cask and bottle conditioning. Has anyone tried this yet? I am very curious as to any feedback, as it sounds like a good possibility for bottle conditioning beers that have been in secondary for a long time, such a sours.

"I said something to drink, not something to bathe in."

Therapy is for those unfortunates who've run out of beer.

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Old 01-18-2013, 04:03 PM   #2
Feb 2012
Robbinsdale, Minnesota
Posts: 33

I've got a packet at home and I'm going to use this on my next bottling. It's a Belgian Tripel and I had some inconsistent carbonation in my last 2 batches. I was reading through the PDF put out by the manufacture when I saw this post. I can't imagine adding this yeast in will hurt anything but from reading other posts some of the posters think enough yeast should still be in suspension. The Belgians add viable yeast at bottling time but I'm assuming it's a Belgian strain where this is picked to not change the flavor of the beer which is good and should help quicken the carbonation process by the characteristics of the yeast.

One thing that got suggested for me was to occasionally stir without aereating the bottling bucket every couple of bottles. They were thinking the heavier sugar might be falling to the bottom of the bucket. I usually add in the cooled bottling sugar solution into the bottom of the bucket and rack on top. Would not cooling this completely down before racking have an affect?


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Old 04-13-2013, 02:17 PM   #3
Dec 2011
cincinnati, OH
Posts: 11

Did you try the CBC? How did it go??

I have a 9% barley wine that's been sitting in secondary for five months and I'm thinking may need to drop some of this in just before bottle it.

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