This is what Williams Brewing said about it:
CBC-1 CASK CONDITIONING This yeast is advertised as being for use after beer has fermented in the bottle or cask as a yeast that settles out quickly, and leaves minimal flavors. To be fair, we used this to ferment a light ale with a starting gravity of 1.055. It fermented to 1.025, and the beer produced was a bit fruity, very clear, and we thought slightly off in flavor.
Not too promising.
My first re-yeasting with CBC-1 (not Fermetis) has been a terrific success so far (we'll see if the NHC judges agree). I used it on a 7% beer which had been aged for about a month in a bourbon barrel after a lengthy fermentation (conical, several yeast dumps over 7 weeks). Finished bottling volume was about 8.75 gallons.
For re-yeasting, I rehydrated a whole pack of dry yeast in .5 cup of warm water, then used 4 tsp. of this slurry for the whole 8.75 gallons, primed with 265g of soft candi sugar (blonde). Most of the batch was bottled in corked Belgian bottles, 'cept for a half a case of 12oz. crown capped bottles for competitions. After bottling, the beers were conditioned for 3 weeks at about 70-72°.
I've opened a couple of the corked bottles and the carbonation level is perfect. I can't say for absolutely certain that the yeast didn't add any flavor at all because the beer is a big, black, bourbon barrel-aged Belgiany thing with a lot going on. (It'll be poured at Club Night.) But I'm super happy the results and I'll use CBC-1 again.