Ferments dry and flocculates very well. Produces a distinctive ester profile. Good choice for most English style ales including bitter, pale ale, porter, and brown ale.
A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.
|American Style Cream Ale||2||American Style Wheat Ale||2|
|Fruit Beer||4||Herbs & Spice Beer||2|
|Specialty Beers||2||Specialty Honey Ales||2|
|Smoke Flavored Beer||2||Golden Ale Canadian Style Ale||2|
|German Style Kolsch||2||Classic English Style Pale Ale||4|
|English Style India Pale Ale||4||American Style Pale Ale||2|
|American Style India Pale Ale||2||American Style Amber||2|
|English Style Bitter||4||English Style ESB||4|
|Scottish Style Ale||2||Irish Style Red Ale||4|
|English Style Brown Ale||4||American Style Brown Ale||2|
|German Style Brown and Dusseldorf Altbier||2||Robust Porter||2|
|Brown Porter||4||Classic Irish Style Dry Stout||4|
|Foreign Style Stout||2||Sweet Stout||4|
|Oatmeal Stout||2||English Old Ale English & American Strong Ale||4|
|Barley Wine Strong Ale||2||Strong Scotch Ale||2|
|Imperial Stout||2||Imperial IPA||2|
Feedback and experiences from previous customers. Want to leave a review of your own?
I like this one a lot. Especially against dark roasted grains. I have been reusing it since the summer. Attenuation has been roughly 80%s each time I've used it. Couple of notes, this one seems to fall out very easily, so don't let the temperature fluctuate. I saw a blog post somewhere that stressed the need for oxygen with this strain. I think I agree. I ramp my temperature as fermentation slows down to help with attenuation and clean up, I don't know if it makes a difference, but it might explain my experiences vs some of the other reviewers.
Used this yeast on a premium bitter (ESB) recipe that I normally brew using WLP002 English Ale. The main difference was in the accentuation of the malt character. The WLP002 English Ale version was good, but using this Bedford British yeast really brought out the Maris Otter and Crystal malt character I was looking for. Pretty clean profile fermenting at a temp of 63F and letting slowly rise to 68F toward the end. Only a slight hint of diacetyl, which I normally don't like, shows through yet somehow makes it seem more English and more delicious. I would definitely recommended this yeast for any English Ale especially flavored stouts and porters.
Prepared a 1pint starter on a sir plate for 3 hours for a 5 gallon batch of 17 Brix OG robust porter. Fermentation is at 77 degrees (I am in Florida so that is downright frigid). This guy is now like a machine gun. @16 hours fitted with a blow off hose, nice clean scent with a hint of diacetyl. @24 hours she is thumping as hard as anything ive seen, low to med flocculation, expecting 85% attenuation. Sweet!
Somewhat slow to complete fermentation, but well worth the wait. This yeast did an excellent job on my brown ale producing a very complex fruity profile reminiscent of cherry and plum. Although it attenuated as advertised, 73%, I was hoping for a bit more dryness. I'm really glad I recovered some of this yeast since it is only available seasonally.
This yeast leaves behind a nice gentle fruity ester profile when fermented in the low-mid 60's. But this isn't the fastest fermenter and it is rather powdery and not as dry as advertised. I got about 70-75% attenuation when mashed at 152 with a recipe that was 90% pale ale malt and 10% specialty malt. If you are looking for a dry yeast that floccs out really well, WLP007 is a better choice. But WLP006 is certainly a fine yeast that will produce nice, malty ales.
Super tasty results! This yeast fermented out just right, leaving a slight sweet taste and a brilliantly clear beer. Luckily I always save some yeast for later because I can't only use this strain during its limited release.
Have used this yeast 3 times now and whilst it gives very nice fruity and malty flavor I am yet to get this to attentuate much past 67%. This is despite ensuring that adequate yeast cells were pitched by making starters from multiple vials of yeast, keeping fermentation temperatures in check and oxygenating the wort prior to pitching (granted I am brewing with extract). Would use the yeast again as the flavors are very nice but if you are looking for the 72 - 80% attenuation maybe you need to look elsewhere.
Great yeast. Very nice results by making a starter for my old ale. Blended old ale slurry with WLP004 for my red. Both started fermenting within 10 hours. The old ale almost overheated due to so much activity. Had to move to a cooler room for a day. Thanks guys & gals.
Optimum Ferment Temp.65-70°F (18-21°C)