Extremely fast, incredibly clean and able to finish fermenting in 3–4 days. House Ale is the neutral all-rounder for brewers who want one yeast in the fridge for IPAs, blond ales and stouts.
Attenuation 78–86 % · 16–22 °C · Medium flocculation · Neutral · Up to 14 % ABV · 11 g sachet
What it does in your beer
LalBrew® House Ale was selected by Lallemand's partner Escarpment Labs (Ontario, Canada) for fermentation performance. Flavour and aroma are neutral, attenuation runs high at 78–86 %, and the strain is POF negative, so there's no phenolic spice to work around.
Lallemand highlights high stress tolerance and a quick clean-up of acetaldehyde and diacetyl — the green-apple and buttery off-flavours you would otherwise have to wait out. It tolerates up to 14 % ABV and is also rated for cider and hard seltzer.
At a glance
| Manufacturer | Lallemand (LalBrew®) |
| Strain / type | Neutral house ale yeast (Saccharomyces cerevisiae) |
| Selected with | Escarpment Labs, Canada |
| Form | Active dry yeast |
| Pack size | 11 g sachet |
| Attenuation | 78–86 % |
| Flocculation | Medium |
| Fermentation temperature | 16–22 °C |
| Alcohol tolerance | 14 % ABV |
| Aroma | Neutral |
| POF / diastaticus | Negative / negative |
| Pitching rate | 50–100 g/hl |
| Rehydration | Not needed — dry pitching preferred |
How much for a 20 L batch
Pitch at Lallemand's 50–100 g/hl: in 20 L (0.2 hl) that's 10–20 g, i.e. 1–2 sachets (approx.: dosage × 0.2 hl, rounded up to whole 11 g sachets).
One sachet puts you near the bottom of the range; two take you to the top.
How to use
- Sprinkle it dry over the wort surface while the fermenter fills. That's Lallemand's preferred method, and for House Ale there's no significant difference versus rehydrating.
- If your setup makes dry pitching awkward, rehydrate in 10× its weight of clean, sterilised water at 30–35 °C (110 ml per sachet): 15 minutes undisturbed, a gentle stir, 5 minutes more, then step it to wort temperature by no more than 10 °C every 5 minutes.
- Ferment at 16–22 °C.
- Want to reuse it? Lallemand says it can be re-pitched like any other yeast.
- Vacuum gone from the sachet? Don't use it.
Pairs well with
Brewing an American IPA? Try it with Crisp Extra Pale Ale malt plus Simcoe and Centennial hops. For a stout, add Crisp Roasted Barley.
Storage & shelf life
- Keep it cold and sealed: vacuum-packed, dry, below 4 °C.
- Best before: the expiry date on the pack. Lallemand gives its ale yeasts 2–3 years from production.
- Opened and not all used? Reseal, keep below 4 °C and use within 3 days — or vacuum-seal it straight away and it lasts to the expiry date.
Food information
- Name: Active dry brewing yeast
- Ingredients: yeast (Saccharomyces cerevisiae), emulsifier E491 (sorbitan monostearate, approx. 1 %)
- Allergens: none — declared allergen-free by Lallemand
- Net quantity: 11 g
- Storage: below 4 °C, dry
Good to know
- Neutral by design: the recipe, not the yeast, is the headline.
- Also rated by Lallemand for cider and hard seltzer.
- Heads-up: ingredients are packed at our partner warehouse in the Czech Republic and arrive separately from equipment.
FAQ
How fast is House Ale?
Very. Lallemand says fermentation is vigorous and can be complete in 3–4 days.
Which beers suit House Ale?
Anything that wants a neutral ferment — IPAs, blond ales and stouts, per Lallemand. It's also suitable for cider and hard seltzer.
How many House Ale sachets for 20 L?
1–2. The 50–100 g/hl rate is 10–20 g for 20 L.
Can I re-pitch House Ale?
Yes — harvest it and re-pitch it as you would any other yeast, Lallemand says.