WLP006 Bedford British

Seasonal Availability: Jul - Aug

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.

Jump To: Reviews | FAQs>

Style Performance Listing

A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.

Style Rating Style Rating
American Style Cream Ale2American Style Wheat Ale2
Fruit Beer4Herbs & Spice Beer2
Specialty Beers2Specialty Honey Ales2
Smoke Flavored Beer2Golden Ale Canadian Style Ale2
German Style Kolsch2Classic English Style Pale Ale4
English Style India Pale Ale4American Style Pale Ale2
American Style India Pale Ale2American Style Amber2
English Style Bitter4English Style ESB4
Scottish Style Ale2Irish Style Red Ale4
English Style Brown Ale4American Style Brown Ale2
German Style Brown and Dusseldorf Altbier2Robust Porter2
Brown Porter4Classic Irish Style Dry Stout4
Foreign Style Stout2Sweet Stout4
Oatmeal Stout2English Old Ale English & American Strong Ale4
Barley Wine Strong Ale2Strong Scotch Ale2
Imperial Stout2Imperial IPA2


Feedback and experiences from previous customers. Want to leave a review of your own?

Fantastic English Bitter yeast!

By: Lord Barley | Date: Jul., 6th 2016 | Beer(s) Brewed: English bitter.

Lovely flavour of English bitter beer, I prefer it to my main favourite WLP002 as it's a little drier avoiding overly sweet beers when using crystal malts. Classic English esters, flocculates well. Please make available all year around!

My favorite pale ale ever

By: Nick | Date: May., 19th 2016 | Beer(s) Brewed: American style pale ale

I actually use this for my house American style pale ale. It may not fit perfectly in the style guide for an APA, but the recipe is basically American 2 row, cascade and this yeast. I absolutely love how this yeast's unique flavor profile goes with this recipe and the otherwise American ingredients. It's always a hit with my family.

Please consider making this available year round so I can stop saving yeast.

Perfect strain for English bitters

By: Holger M. | Date: Nov., 7th 2015 | Beer(s) Brewed: Ordinary Bitter

I used this to make in Ordinary English Bitter and I wish it was available all year. My ordinary bitter had above excellent clarity and, if served at cellar temperatures, a pleasantly subtle fruitiness (just as advertised) with no diacetyl. I fermented at the higher end of the recommended spectrum (~70 deg. F) with no ill effects.

My go to yeast strain

By: George | Date: Feb., 4th 2015 | Beer(s) Brewed: ESB, Robust Porter, pale ale

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.

Great for Malty English Styles

By: Brewsed | Date: Oct., 22nd 2014 | Beer(s) Brewed: Premium Bitter

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

By: Rogge | Date: Oct., 21st 2012 | Beer(s) Brewed: Robust Porter

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

By: Ron Grosholz | Date: Sep., 9th 2012 | Beer(s) Brewed: Brown Ale

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.

... will produce nice, malty ales

By: Schuyler Campbell | Date: May., 16th 2011 | Beer(s) Brewed: Brown Ale, ESB

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.

Luckily I always have some yeast for later ...

By: JoeBob Jacobs | Date: Mar., 13th 2011 | Beer(s) Brewed: English Pale Ale, Porter

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.

Would use this yeast again if ...

By: mrbounds | Date: Nov., 1st 2010 | Beer(s) Brewed: Porter, English Barleywine, Baltic Porter

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.

The old ale almost overheated ...

By: wtfpwntintheface | Date: Mar., 15th 2009 | Beer(s) Brewed: Old Ale & Irish Red

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.

Frequently Asked Questions

What yeast best matches the flavor profile of WLP006 Bedford British?

The closest match would be WLP005 British ale.




Optimum Ferment Temp.65-70°F (18-21°C)

Alcohol ToleranceMedium