House Ale EL‑D1 [HB]

Active Dry Yeast, Core Line, Dry Homebrew, Homebrew

House Ale EL‑D1 [HB]

Our Homebrew Pouches are now available exclusively through our trusted retail partners. That means you get to support local businesses while still brewing with the high-quality yeast you love!

Find a local supplier near you – click below!

For wholesalers, reach out to us for details on placing your next order. Professional brewers can now access 0.5 hL pitches through our pro pitches lineup. Questions? We’re happy to help – contact us now!
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LalBrew® House Ale is the new go to strain for trusted performance and efficiency. 

Real world brewing data shows House Ale outperforms the well-known and commonly used house ale strains on the market. Its rapid fermentation and high stress tolerance mean faster tank turnarounds, higher product throughput, and shorter maturation times, leading to increased production capacity without investment. Trusted repitchability and high cell counts when harvesting ensure fewer yeast purchases, while exceptional genetic stability and high FAN uptake result in a cleaner, more stable final product. 

Brewers can use LalBrew® House Ale to save time, increase production capacity, cut costs, and deliver consistently excellent beer, cider or seltzer.

Each 11g pouch can be pitched in up to 20L (5 gallons) of 1.065 (17°P) wort. 

For more information about using LalBrew® House Ale, visit our data sheet.
 

Suggested Recipes:

West Coast IPA
Hazy IPA
Cream Ale
Stout
 

Pro-sized option available here.

Regular pitch sizes are based on our standard pitch rates. Are you looking for a custom pitch rate? Not sure how much yeast to order? Contact us for assistance.
Key Characteristics
Standard Supply Rate

>180 Billion Cells per Pouch

Attenuation

75–85%

Temperature

16–22°C (61–72°F)

Diastatic

Non-diastatic

Fermentation Rate

Medium - High

Suitable Beer Types

Exceptionally versatile, American IPA, Blonde Ale, Stouts, Pale Ales, and more

Flocculation

Medium

Alcohol Tolerance

High (12-14%)

Phenolic

Non-Phenolic

Biotransformation

Medium - Low

Flavour Profile

Neutral, Clean, Balanced

Standard Supply Rate

Our standard supply rate per single pitch. If you prefer a different rate, we can work with you to determine the optimal amount of yeast for your target recipe.

Attenuation

Attenuation values are always dependent on the type of wort brewed and represent an average. Depending on the wort that is produced, the yeast attenuation values may fall outside this range.

Temperature

Temperature range is a suggestion and not the rule. Some brewers like to ferment with Saison strains hotter than the suggested range and Lagers colder than the suggested range. Feel free to experiment!

Diastatic

Diastatic yeast strains contain the STA1 gene which lets them break down more carbohydrates than a typical yeast resulting in very dry beers (High). Some strains have a deletion in the gene promoter which weakens this effect (Medium).

Fermentation Rate

Based on attenuation at 48 hours fermentation in a standard wort fermentation.

Suitable Beer Types

This doesn’t mean you can only use this yeast for these styles. Feel free to experiment!

Flocculation

Criteria are based on the ASBC flocculation method. Wort production criteria such as calcium ion concentration and pH can impact actual flocculation performance in fermentation.

Alcohol Tolerance

Alcohol tolerance can depend on additional criteria like yeast health and nitrogen supply. Low: <8%, Medium: 8-10%, Medium-High: 10-14%, High: 14-16%+

Phenolic

Many beer yeasts have mutations in the genes PAD1 and FDC1 that eliminate phenolic aroma production. Most Belgian, Saison and Wild yeasts have this trait intact, lending a distinct spicy character to the beer.

Biotransformation

Based on production of beta-citronellol from geraniol in a standard wort fermentation (terpene biotransformation). Note that the concept of biotransformation also includes other aroma active compounds such as thiols and esters.

Flavour Profile

Flavour descriptions are based on a combination of analytical data (GC-MS) and sensory experiences.