Haussenbrau
Well-Known Member
I am a committed bottler of beer. Sometimes when I make a beer it is at perfect carbonation when I first sample a beer about three weeks after bottling, but it gets over-carbonated as I age a beer that I want to keep for a while. When you bottle condition sometimes the yeast in the bottle can continue to eat away at some of the more complex sugars with time. Hey they have nothing but time. I have used Lalllemand CBC-1 to bottle condition a Barley Wine or a Quad. I keep these for years. I was thinking that CBC-1 could be useful for any beer that you want to age for a while in the bottle. CBC-1 is a killer yeast so it will kill any residual from your original pitch. CBC-1 also only ferments simple sugars like glucose and dextrose. And finally it does not affect any flavors from the original yeast.
For a beer that you plan on aging for a while CBC-1 should let you dial in the exact carbonation that you want not affect the flavor because it will kill the original yeast and only ferment the priming sugar that you add.
You need to make sure you clean the bottle very good, including a Star San soak when you open the bottle. That way the next beer the bottle is used for will be carbonated.
I welcome all comments.
For a beer that you plan on aging for a while CBC-1 should let you dial in the exact carbonation that you want not affect the flavor because it will kill the original yeast and only ferment the priming sugar that you add.
You need to make sure you clean the bottle very good, including a Star San soak when you open the bottle. That way the next beer the bottle is used for will be carbonated.
I welcome all comments.