English Ale II
Liquid Ale yeast from Escarpment Labs.
Lab
Escarpment Labs· Ale · Liquid
Escarpment Labs· Ale · LiquidSpecs
Attenuation
72–80%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
18–22°C
64–72°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Med-high
How readily the yeast clumps together and drops clear once fermentation winds down.
Genetic traits
Phenolics
POF−
Ferments clean
Phenolically clean (POF-negative). No clove or spice, so malt, esters, and hops come through unmasked. The norm for American and British ales and most lagers.
Diastatic
STA-1−
Not diastatic
Does not carry the STA1 (diastaticus) gene. It attenuates normally, with no diastaticus over-attenuation or gushing risk.
Same strain, other labs
Potential substitutes for English Ale II
Usually used in
English Ales
Common questions
- What is the English Ale II equivalent?
- WLP007 Dry English Ale Yeast — the same strain from another lab, the Dry English Ale (WLP007) strain.
- What is English Ale II's attenuation?
- 72–80% apparent attenuation.
- What temperature should I ferment English Ale II at?
- 18–22°C is the recommended range.
- What beer styles is English Ale II good for?
- English Ales.
- What can I substitute for English Ale II?
- 1098 British Ale, A01 House, and OYL-006 British Ale I.
Brew with English Ale II
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