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?
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.