Gj\u00e6r for karbonering av \u00f8l.<\/p>\n
CBC-1 er en t\u00f8rrgj\u00e6r fra Lallemand som er spesielt egnet for karbonering av \u00f8l p\u00e5 flaske og fat, da den er tolerant for b\u00e5de h\u00f8yt trykk og alkohol (opptil 12% ABV). Den har en n\u00f8ytral smaksprofil som bevarer \u00f8lets opprinnelige karakter. I tillegg kan den brukes til prim\u00e6rgj\u00e6ring av cider, mj\u00f8d og hard seltzer.
\nBruksomr\u00e5der
\nKarbonering (refermentering): Den mest vanlige bruken. CBC-1 refermenterer effektivt i flaske og fat og etterlater et rent, n\u00f8ytralt resultat.
\nPrim\u00e6rgj\u00e6ring: Kan ogs\u00e5 brukes som prim\u00e6rgj\u00e6r for \u00e5 lage t\u00f8rre cider, mj\u00f8d og hard seltzer. Den er ideell for s\u00f8tere frukt\u00f8l eller fyldigere malte ales, da den ikke metaboliserer maltotriose.
\nH\u00f8y alkoholtoleranse: T\u00e5ler opptil 12% alkohol, noe som gj\u00f8r den godt egnet for sterke \u00f8l.
\nViktige egenskaper
\nN\u00f8ytral smak: Gir en ren, n\u00f8ytral smak som ikke p\u00e5virker det originale \u00f8let.
\nH\u00f8y toleranse: Tolerant for b\u00e5de trykk og alkohol.
\nEtterlater rester: Gj\u00e6ren faller til bunnen og danner en tett bunnslam ved slutten av refermenteringen.
\nInfo fra Lallemand:<\/p>\n
CBC-1 has been especially selected for it’s refermentation properties and is recommended for Cask and Bottle Conditioning. CBC-1 referments beers up to 12-14% ABV due to its high resistance to alcohol and pressure; it does not produce flavors therefore conserving the original character of the beer.<\/p>\n
The yeast will settle and form a tight mat at the end of refermentation. CBC-1 can also be used for primary fermentation and is especially suitable for Champagne-like beers and fruit beers. CBC-1 will ferment and referment within a range of temperature of 15\u00b0 to 25\u00b0C (59\u00b0 to 77\u00b0F).<\/p>\n
Brewing Properties:<\/p>\n
\u2022 CBC-1 is best used for refermentation purposes conducted preferably with priming sugars such as dextrose.<\/p>\n
\u2022 CBC-1 is a fast starter and robust strain which can be used to ferment\/referment beers up to 12% ABV.<\/p>\n
\u2022 Fermentation can be completed in 3 days at 20\u00b0C with an inoculation rate of 50-100g per bbl of beer (5-10 million cells per ml). CBC-1 leaves some residual sweetness in the beer since it does not use maltotriose.<\/p>\n
\u2022 Refermentation (100%) can be completed within 14 days at 15-25\u00b0C with an inoculation rate of 10g of yeast per hl of beer (1-2 million cells per ml). Temperature and inoculation rate can be adapted in order to achieve desired results. If the beer is already partly carbonated the pitching rate can be reduced.<\/p>\n
\u2022 Shows flocculation and sedimentation at the end of the refermentation period.<\/p>\n
\u2022 CBC-1 does not impart on the flavor of the original beer to be refermented.<\/p>\n
\u2022 Dry yeast contains an adequate reservoir of carbohydrates and unsaturated fatty acids and cell division is likely to occur in the bottle (typically \u2013 one division).<\/p>","protected":false},"featured_media":18828,"comment_status":"open","ping_status":"closed","template":"","meta":[],"product_brand":[],"product_cat":[180,91,149],"product_tag":[],"class_list":{"0":"post-18776","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-gjaer","7":"product_cat-heimabrygg","8":"product_cat-ravarer","10":"first","11":"instock","12":"taxable","13":"shipping-taxable","14":"purchasable","15":"product-type-simple"},"_links":{"self":[{"href":"https:\/\/vossgass.no\/en\/wp-json\/wp\/v2\/product\/18776","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vossgass.no\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/vossgass.no\/en\/wp-json\/wp\/v2\/types\/product"}],"replies":[{"embeddable":true,"href":"https:\/\/vossgass.no\/en\/wp-json\/wp\/v2\/comments?post=18776"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/vossgass.no\/en\/wp-json\/wp\/v2\/media\/18828"}],"wp:attachment":[{"href":"https:\/\/vossgass.no\/en\/wp-json\/wp\/v2\/media?parent=18776"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/vossgass.no\/en\/wp-json\/wp\/v2\/product_brand?post=18776"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/vossgass.no\/en\/wp-json\/wp\/v2\/product_cat?post=18776"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/vossgass.no\/en\/wp-json\/wp\/v2\/product_tag?post=18776"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}