{"product_id":"lallemand-lalbrew-house-ale","title":"Lallemand LalBrew® House Ale · Dry Ale Yeast · 11 g","description":"\u003cp\u003e\u003cstrong\u003eExtremely 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.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eAttenuation 78–86 % · 16–22 °C · Medium flocculation · Neutral · Up to 14 % ABV · 11 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eLalBrew® 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.\u003c\/p\u003e\u003cp\u003eLallemand 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.\u003c\/p\u003e\u003ch3\u003eAt a glance\u003c\/h3\u003e\u003ctable\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eLallemand (LalBrew®)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain \/ type\u003c\/td\u003e\n\u003ctd\u003eNeutral house ale yeast (Saccharomyces cerevisiae)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSelected with\u003c\/td\u003e\n\u003ctd\u003eEscarpment Labs, Canada\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eActive dry yeast\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePack size\u003c\/td\u003e\n\u003ctd\u003e11 g sachet\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAttenuation\u003c\/td\u003e\n\u003ctd\u003e78–86 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlocculation\u003c\/td\u003e\n\u003ctd\u003eMedium\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation temperature\u003c\/td\u003e\n\u003ctd\u003e16–22 °C\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAlcohol tolerance\u003c\/td\u003e\n\u003ctd\u003e14 % ABV\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAroma\u003c\/td\u003e\n\u003ctd\u003eNeutral\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePOF \/ diastaticus\u003c\/td\u003e\n\u003ctd\u003eNegative \/ negative\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePitching rate\u003c\/td\u003e\n\u003ctd\u003e50–100 g\/hl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRehydration\u003c\/td\u003e\n\u003ctd\u003eNot needed — dry pitching preferred\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\u003ch3\u003eHow much for a 20 L batch\u003c\/h3\u003e\u003cp\u003ePitch 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).\u003c\/p\u003e\u003cp\u003eOne sachet puts you near the bottom of the range; two take you to the top.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eSprinkle 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.\u003c\/li\u003e\n\u003cli\u003eIf 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.\u003c\/li\u003e\n\u003cli\u003eFerment at 16–22 °C.\u003c\/li\u003e\n\u003cli\u003eWant to reuse it? Lallemand says it can be re-pitched like any other yeast.\u003c\/li\u003e\n\u003cli\u003eVacuum gone from the sachet? Don't use it.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing an American IPA? Try it with Crisp Extra Pale Ale malt plus Simcoe and Centennial hops. For a stout, add Crisp Roasted Barley.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eKeep it cold and sealed: vacuum-packed, dry, below 4 °C.\u003c\/li\u003e\n\u003cli\u003eBest before: the expiry date on the pack. Lallemand gives its ale yeasts 2–3 years from production.\u003c\/li\u003e\n\u003cli\u003eOpened 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.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Active dry brewing yeast\u003c\/li\u003e\n\u003cli\u003eIngredients: yeast (Saccharomyces cerevisiae), emulsifier E491 (sorbitan monostearate, approx. 1 %)\u003c\/li\u003e\n\u003cli\u003eAllergens: none — declared allergen-free by Lallemand\u003c\/li\u003e\n\u003cli\u003eNet quantity: 11 g\u003c\/li\u003e\n\u003cli\u003eStorage: below 4 °C, dry\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eNeutral by design: the recipe, not the yeast, is the headline.\u003c\/li\u003e\n\u003cli\u003eAlso rated by Lallemand for cider and hard seltzer.\u003c\/li\u003e\n\u003cli\u003eHeads-up: ingredients are packed at our partner warehouse in the Czech Republic and arrive separately from equipment.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eHow fast is House Ale?\u003c\/strong\u003e\u003cbr\u003eVery. Lallemand says fermentation is vigorous and can be complete in 3–4 days.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWhich beers suit House Ale?\u003c\/strong\u003e\u003cbr\u003eAnything that wants a neutral ferment — IPAs, blond ales and stouts, per Lallemand. It's also suitable for cider and hard seltzer.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow many House Ale sachets for 20 L?\u003c\/strong\u003e\u003cbr\u003e1–2. The 50–100 g\/hl rate is 10–20 g for 20 L.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eCan I re-pitch House Ale?\u003c\/strong\u003e\u003cbr\u003eYes — harvest it and re-pitch it as you would any other yeast, Lallemand says.\u003c\/p\u003e","brand":"Lallemand","offers":[{"title":"Default Title","offer_id":60933609587022,"sku":"BOP-2014","price":4.82,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/2014_lallemand-lalbrewr-premium-dried-brewing-yeast-house-ale-11-g.png?v=1790201892","url":"https:\/\/brewtaurus.com\/en-cz\/products\/lallemand-lalbrew-house-ale","provider":"BrewTaurus.com | Brewing Technology","version":"1.0","type":"link"}