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.

StyleRatingStyleRating
American Style Cream Ale2 American Style Wheat Ale2
Fruit Beer4 Herbs & Spice Beer2
Specialty Beers2 Specialty Honey Ales2
Smoke Flavored Beer2 Golden Ale Canadian Style Ale2
German Style Kolsch2 Classic English Style Pale Ale4
English Style India Pale Ale4 American Style Pale Ale2
American Style India Pale Ale2 American Style Amber2
English Style Bitter4 English Style ESB4
Scottish Style Ale2 Irish Style Red Ale4
English Style Brown Ale4 American Style Brown Ale2
German Style Brown and Dusseldorf Altbier2 Robust Porter2
Brown Porter4 Classic Irish Style Dry Stout4
Foreign Style Stout2 Sweet Stout4
Oatmeal Stout2 English Old Ale English & American Strong Ale4
Barley Wine Strong Ale2 Strong Scotch Ale2
Imperial Stout2 Imperial IPA2

Reviews

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

“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., 20th 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., 8th 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., 15th 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: Oct., 31st 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., 14th 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.

Characteristics

Attenuation72-80%

FlocculationHigh

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

Alcohol ToleranceMedium

WL News:

How We Make Yeast

Friend / Follow:

FacebookTwitterRSS