Description
LalBrew® House Ale is a next-generation performance yeast strain that is extremely fast and incredibly clean, making it the perfect versatile house strain to meet your home brewing needs.
Selected by our partner Escarpment Labs (ON, Canada) for its superior fermentation performance, this strain allows brewers to achieve greater efficiency with faster fermentations, shorter maturations, high stress tolerance, excellent repitchability, and quick cleanup of off-flavors like acetaldehyde and diacetyl.
LalBrew House Ale™ is suitable for a wide range of beer styles, including IPAs, Blond Ales, and Stouts, due to its neutral fermentation profile.
Please see PITCHING RATE CALCULATOR HERE
Pitching rate of 0.5-1g per litre is recommended. If fermenting wort at 20c and a SG of 1.050 2 sachets is recommended
Benefits
- Faster fermentations – to save time and space.
- Shorter maturation times – accelerated clean-up of diacetyl and acetaldehyde.
- High stress tolerance – capable of handling difficult fermentations.
- Excellent repitchability – genetically stable and proven consistency in key brewing parameters.
- High FAN uptake – more stable final product.
- Neutral flavor profile – Versatile for a wide range of ales
Quick facts
| Strain | Saccharomyces cerevisiae |
|---|---|
| Beer styles | American IPA |
| Attenuation | 78-86% |
| Temperature range | 16 – 22°C (61 – 72°F) |
| Flocculation | Medium |
| Aroma | Neutral |
| Alcohol tolerance | 14% ABV |
| Pitching rate | 0.5 – 1g/L |
MICROBIOLOGICAL PROPERTIES
Classified as Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew House Ale™ Yeast:
Percent solids 93% – 97%
Viability ≥ 5 x 109 CFU per gram of dry yeast
Wild Yeast < 1 per 106 yeast cells
Diastaticus Negative
Bacteria < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests
BREWING PROPERTIES
In Lallemand’s Standard Conditions 12°P Wort at 20°C (68°F), LalBrew House Ale™ yeast exhibits:
Vigorous fermentation that can be completed in 3-4 days.
High attenuation in the range of 78-86%.
Neutral flavor and aroma and medium flocculation.
This strain is POF negative.
Optimal temperature range of 16 – 22 °C (61 – 72 °F)
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate,
yeast handling, fermentation temperature and nutritional quality of the wort.
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