Old English: Heritage Ale Dry Yeast (11g)

Old English: Heritage Ale Dry Yeast

Old English is a cornerstone strain for brewers who value reliability and versatility above all else. This Saccharomyces cerevisiae strain, derived from a legendary British lineage, is celebrated for its remarkably “straight” and neutral fermentation profile. Unlike many other English strains that lean heavily into fruit esters, Old English remains clean even at the higher end of its temperature range, allowing the nuances of malt and hops to be the primary focus. It is a powerhouse in the brewhouse, known for its rapid onset of fermentation and high attenuation, which results in a dry, crisp finish with a professional “polished” feel. Its high flocculation power ensures that the yeast drops out of suspension quickly, facilitating easy harvesting and producing naturally bright beers with minimal effort. Whether you are brewing a sessionable Best Bitter, a robust Stout, or even a “clean” West Coast IPA, Old English delivers the consistent, world-class performance required for high-volume production.

Key Benefits

• Ultra-Clean Profile: Delivers a neutral, low-ester background suitable for a vast range of styles.
• Rapid Kinetics: One of the fastest fermenting strains available, often completing in 3–5 days.
• Exceptional Clarity: High flocculation ensures a crystal-clear finished product and easy yeast cropping.
• High Attenuation: Reliably produces a dry, crisp finish with high drinkability.
• Superior Versatility: Performs exceptionally well in both low-gravity session ales and high-gravity stouts.

Applications

• Brewing: The ultimate “house yeast” for English Bitters, Pale Ales, Porters, Stouts, Brown Ales, and Golden Ales. Also an excellent choice for Kölsch-style ales and Imperial Stouts.
• Cider Making: A popular choice for fermenting dry, crisp ciders where a neutral yeast character is required to preserve the apple’s primary aromatics.
• Distilling: Highly effective for grain-based washes, particularly for English-style whiskey or neutral spirits where high attenuation and low esters are paramount.
• Winemaking: Not a primary choice for viticulture, but excellent for neutral fruit wine bases or “country wines.”

Typical Usage

• Pitch Rate: 50–100g per hectolitre (hl) of wort.
• Standard Gravity (1.050): 50g/hl is usually sufficient for a healthy, fast fermentation.
• High Gravity (>1.070): Increase pitch rate to 100g/hl to ensure complete attenuation and maintain a clean profile.
• Instruction: Sprinkle directly onto the wort surface. Oxygenation is recommended for the first pitch to ensure rapid onset.

Technical Data / Properties

• Strain: Saccharomyces cerevisiae
• Fermentation Temperature: 12°C – 22°C (Optimum: 15°C – 20°C)
• Attenuation: 78% – 82%
• Flocculation: High
• ABV Tolerance: 12% – 14%
• STA1 / Diastaticus: Negative
• POF (Phenolic Off-Flavour): Negative
• Ingredients: Yeast (98.8%–99.2%), Emulsifier E491.

Storage and Handling

• Storage: Store in a cool, dry place (5°C to 15°C). Keep away from direct sunlight.
• Shelf Life: 3 years from the date of production if the vacuum seal remains intact.
• Handling: Reseal the foil pack immediately after opening to exclude moisture and oxygen. Store resealed packs in a refrigerator (0°C to 10°C) and use as soon as possible.

Summary

Old English is the reliable workhorse of the brewery, offering a unique combination of rapid fermentation speed, high clarity, and a neutral palate. For brewers who need a consistent, “no-fuss” yeast that performs across the entire spectrum of ale styles, Old English is the industry gold standard.