British Pub Ale Yeast (Formerly Bond) English House Dry Yeast (11g)

British Pub Ale Yeast English House Dry Yeast

British Pub Ale is the definitive workhorse for breweries focused on English heritage styles. This Saccharomyces cerevisiae strain, nicknamed “Bond,” is celebrated for its aggressive fermentation kinetics and remarkable reliability. While it remains relatively neutral at lower temperatures, it can develop complex, multilayered esters at the higher end of its range, adding the characteristic depth found in premium British ales. With an impressive alcohol tolerance of 14% ABV, it is equally comfortable fermenting sessionable Pales or massive Barleywines. Its standout feature is its high flocculation power; it drops out of suspension rapidly once fermentation is complete, facilitating easy yeast harvesting and producing naturally bright beer with minimal filtration. Equivalent to iconic strains like WLP007 or S-04, it provides a stable, professional foundation for any hop-forward or malt-driven recipe.

Key Benefits

• Exceptional Versatility: The ideal “house yeast” for everything from Best Bitters to Imperial Stouts.
• Rapid Flocculation: Settles quickly and firmly, ensuring a crystal-clear finish and easy cropping.
• High ABV Tolerance: Remains healthy and active in high-gravity environments up to 14% ABV.
• Consistent Performance: Known for its “aggressive” and reliable fermentation speed.
• Balanced Profile: Delivers a clean palate that allows malt and hop characters to shine.

Applications

• Brewing: Perfect for English IPAs, Extra Special Bitters (ESB), Stouts, Porters, Brown Ales, and Barleywines. Also effective for West Coast IPAs where a clear, dry finish is required.
• Cider Making: An excellent choice for traditional English ciders, providing a clean fermentation and a bright, clear final product.
• Distilling: Suitable for grain-based washes, particularly for English-style whiskies where a robust fermentation and subtle ester profile are desired.
• Winemaking: Generally not used for traditional grape wines, but can be used for fruit-based country wines.

Typical Usage

• Pitch Rate: 50–150g per hectolitre (hl) of wort.
• Standard Gravity (1.045): A pitch rate of 50g/hl is typically sufficient.
• High Gravity (>1.065): Increase pitch rate to 100–150g/hl to ensure complete attenuation.
• Instruction: Sprinkle directly onto the wort surface or rehydrate in sterile water. It is a top-cropping strain; ensure adequate headspace or use antifoam during vigorous fermentation.

Technical Data / Properties

• Strain: Saccharomyces cerevisiae
• Fermentation Temperature: 18°C – 22°C (Can be used as low as 16°C for a cleaner profile).
• Attenuation: 76% – 80%
• Flocculation: High
• ABV Tolerance: 14%
• Nitrogen Demand: Medium
• Ingredients: Yeast (98.8%–99.2%), Emulsifier E491 (Sorbitan Monostearate).

Storage and Handling

• Storage: Store in cool to ambient conditions (5°C to 15°C) in a dry environment.
• Shelf Life: 3 years from the date of production in original vacuum-sealed packaging.
• Handling: Reseal immediately after opening to exclude air and moisture. Store opened packs in a refrigerator (0°C to 10°C) and use as soon as possible.

Summary

British Pub Ale is the “ABV champion” of the English ale range. By providing the perfect combination of high attenuation, rapid flocculation, and robust alcohol tolerance, it allows brewers to produce clear, consistent, and world-class British-style beers with ease.