Extremely fast and incredibly clean - your new dry house yeast.
The very first dry yeast from Escarpment Labs.
House Ale is a versatile strain that can be used to reliably ferment IPAs, Blond Ales, Stouts, and more. This strain shows accelerated clean-up of fermentation intermediates, including acetaldehyde and diacetyl. It offers the same reliable fermentation you can expect from Escarpment Labs, but in a dry, easy-to-pitch format.
Each 500g unit can be pitched in up to 10 hL (8 bbl) of wort and can be repitched.
Volume discounts are available ($225 CAD per brick when ordering 10-19 units, $210 CAD per brick when ordering 20+ units).
For more information about using House Ale, visit our data sheet.
Need to figure out if dry or liquid yeast is best for your brew? Check out our blog post, "Liquid Yeast vs. Dry Yeast: Which is Better?".
Our homebrew-sized option can be found here.
Medium-High Fermentation Rate
Exceptionally versatile. American IPA, Blond Ale, Stouts, Pale Ales
High Alcohol Tolerance (12-14%)
Neutral, Clean, Balanced
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 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 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).
Based on attenuation at 48 hours fermentation in a standard wort fermentation.
This doesn’t mean you can only use this yeast for these styles. Feel free to experiment!
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 can depend on additional criteria like yeast health and nitrogen supply. Low: <8%, Medium: 8-10%, Medium-High: 10-14%, High: 14-16%+
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.
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 descriptions are based on a combination of analytical data (GC-MS) and sensory experiences.