{"product_id":"whc-lab-old-english-ale-yeast","title":"WHC Lab Old English · Dry English Ale Yeast · 11 g","description":"\u003cp\u003e\u003cstrong\u003eDry, clean and quietly English. Old English is a Burton heritage strain that ferments out to 78–85 %, keeps esters to a minimum and leaves the stage to your malt and hops.\u003c\/strong\u003e\u003c\/p\u003e\u003cp class=\"bt-keyfacts\"\u003eAttenuation 78–85 % · 18–22 °C · Medium–high flocculation · ABV tolerance 14 % · Low esters · 50–150 g\/hl · 11 g sachet\u003c\/p\u003e\u003ch3\u003eWhat it does in your beer\u003c\/h3\u003e\u003cp\u003eHigh attenuation (78–85 %) gives a dry finish, and low ester formation keeps the profile clean and crisp. WHC Lab calls it a Burton heritage strain, with the ABV tolerance (14 %) and fermentation speed for high-gravity brewing.\u003c\/p\u003e\u003cp\u003eClassic territory: pale ales, ambers, porters and stouts. WHC Lab's list also takes in West Coast IPA, brown ale, double IPA and imperial stout.\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\u003eWHC Lab (Co. Wicklow, Ireland)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStrain \/ type\u003c\/td\u003e\n\u003ctd\u003eEnglish ale yeast, Burton heritage strain (Saccharomyces cerevisiae)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eForm\u003c\/td\u003e\n\u003ctd\u003eDry 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\u003e78–85 %\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFlocculation\u003c\/td\u003e\n\u003ctd\u003eMedium to high\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFermentation temperature\u003c\/td\u003e\n\u003ctd\u003e18–22 °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\u003eNitrogen demand\u003c\/td\u003e\n\u003ctd\u003eLow\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEsters\u003c\/td\u003e\n\u003ctd\u003eLow\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDosage\u003c\/td\u003e\n\u003ctd\u003e50–150 g\/hl\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eRehydration\u003c\/td\u003e\n\u003ctd\u003eNot needed — pitch dry\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eViable cells\u003c\/td\u003e\n\u003ctd\u003e4.0 × 10⁹ cfu\/g (typically 1 × 10¹⁰)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBeer styles\u003c\/td\u003e\n\u003ctd\u003ePale ale, amber ale, porter, stout\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\u003eWHC Lab recommends 50–150 g\/hl. For 20 L (0.2 hl) that works out at 10–30 g — one to three 11 g sachets (approx., dosage × 0.2 hl). One sachet alone gives 55 g\/hl.\u003c\/p\u003e\u003ch3\u003eHow to use\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003ePitch dry onto wort at 18–22 °C. Rehydration and oxygenation aren't necessary; the data sheet advises skipping both unless the beer is very high gravity.\u003c\/li\u003e\n\u003cli\u003eGoing big? WHC Lab recommends it for high-gravity brewing, with an ABV tolerance of 14 %.\u003c\/li\u003e\n\u003cli\u003eExpect a dry finish: with 78–85 % attenuation, set your target final gravity accordingly.\u003c\/li\u003e\n\u003cli\u003eSachet not empty? Seal it, keep it in the fridge at 0–10 °C and use it soon.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003ePairs well with\u003c\/h3\u003e\u003cp\u003eBrewing an English pale ale or porter? Try it with Crisp Maris Otter as the base, Crisp Crystal T150 for colour and East Kent Golding hops — and add chocolate malt when it's porter night.\u003c\/p\u003e\u003ch3\u003eStorage \u0026amp; shelf life\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eA dry shelf, cool to ambient, suits it; WHC Lab's ideal is 5–15 °C.\u003c\/li\u003e\n\u003cli\u003eWith the seal unbroken and stored that way, expect at least 2 years from production.\u003c\/li\u003e\n\u003cli\u003eLeftover from an opened sachet: seal it against air and damp, fridge it at 0–10 °C and use it promptly.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFood information\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eName: Dry brewing yeast\u003c\/li\u003e\n\u003cli\u003eIngredients: yeast (Saccharomyces cerevisiae) 98.8–99.2 %, emulsifier: sorbitan monostearate (E491) 0.8–1.2 %\u003c\/li\u003e\n\u003cli\u003eAllergens: no added allergens (WHC Lab safety data sheet)\u003c\/li\u003e\n\u003cli\u003eNet quantity: 11 g\u003c\/li\u003e\n\u003cli\u003eStorage: cool and dry, ideally 5–15 °C\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eGood to know\u003c\/h3\u003e\u003cul\u003e\n\u003cli\u003eLow nitrogen demand on WHC Lab's rating, so it's undemanding in a straightforward all-malt wort.\u003c\/li\u003e\n\u003cli\u003eWHC Lab rates its attenuation as high and its ester formation as minimal.\u003c\/li\u003e\n\u003cli\u003eThis yeast is sent from our partner warehouse in the Czech Republic, separately from equipment orders.\u003c\/li\u003e\n\u003c\/ul\u003e\u003ch3\u003eFAQ\u003c\/h3\u003e\u003cp\u003e\u003cstrong\u003eIs Old English good for strong ales?\u003c\/strong\u003e\u003cbr\u003eYes. WHC Lab calls it a great choice for high-gravity brewing, with 14 % ABV tolerance.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eWill it taste fruity?\u003c\/strong\u003e\u003cbr\u003eNot much. It keeps ester formation to a minimum for a clean, crisp profile.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHow many sachets for 20 L?\u003c\/strong\u003e\u003cbr\u003eOne to three sachets — 50–150 g\/hl means 10–30 g for a 20 L batch.\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eDo I need to rehydrate it?\u003c\/strong\u003e\u003cbr\u003eIt isn't necessary. WHC Lab's product page says rehydration or oxygenation may help a first-generation pitch; the data sheet says to avoid both unless the beer is very high gravity.\u003c\/p\u003e","brand":"WHC Lab","offers":[{"title":"Default Title","offer_id":60933609718094,"sku":"BOP-2026","price":6.5,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0549\/9810\/6309\/files\/2032_whc-lab-dry-brewing-yeast-old-english-11-g.jpg?v=1790201891","url":"https:\/\/brewtaurus.com\/en-cz\/products\/whc-lab-old-english-ale-yeast","provider":"BrewTaurus.com | Brewing Technology","version":"1.0","type":"link"}