Active Dry Yeast, Core Line, Homebrew

House Ale EL‑D1 [HB]

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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. It offers the same reliable fermentation you can expect from Escarpment Labs, but in a dry, easy-to-pitch format.

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

Volume discounts are available for homebrew wholesalers. Buy in bulk and save! 

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?".
 

Pro-sized option available here.

Recommended pitch sizes are based on our standard pitch rates. Contact us if you're not sure how much yeast to order!
Key Characteristics
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

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.