Platinum Yeast Strains 2009
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White Labs has announced its new Platinum Strain lineup for 2009.The program involves opening up the White Labs yeastbank with three strains every two months. 

Note: This article refers to strains for 2009.

January – February

WLP009 Australian Ale
Produces a clean, malty beer. Pleasant ester character, can be described as "bready." Can ferment successfully, and clean, at higher temperatures. This yeast combines good flocculation with good attenuation. 
Attenuation: 70-75% 
Flocculation: High 
Ideal Fermentation Temperature Range: 65-70°F 
Alcohol Tolerance: Medium

WLP022 Essex Ale
Flavorful British style yeast. Drier finish than many British ale yeast. Produces slightly fruity and bready character. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for classic British milds, pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005. 
Attenuation: 71-76% 
Flocculation: Medium to High 
Ideal Fermentation Temperature Range: 66-70°F 
Alcohol Tolerance: Medium

WLP036 Dusseldorf Alt Yeast
Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does. 
Attenuation: 65-72%
Flocculation: Medium
Optimum Fermentation Temperature: 65-69°F
Alcohol Tolerance: Medium

(Notes for January/February: WLP085 English Ale Blend is being replaced by WLP036 Dusseldorf Alt, which previously was part of the Platinum program but was offered at a different time).

March – April

WLP039 Nottingham Ale
British style ale yeast with a very dry finish. Medium to low fruit and fusel alcohol production. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for pale ales, ambers, porters, and stouts. 
Attenuation: 73-82%
Flocculation: Medium to High
Optimum Fermentation Temperature: 66-70°F
Alcohol Tolerance: Medium

 WLP540 Abbey IV
An authentic Trappist style yeast. Use for Belgian style ales, dubbels, tripples, and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low).
Attenuation: 74-82%
Flocculation: Medium
Optimum Fermentation Temperature: 66-72°F
Alcohol Tolerance: High

WLP940 Mexican Lager
From Mexico City, this yeast produces clean lager beer, with a crisp finish. Good for Mexican style light lagers, as well as dark lagers.
Attenuation: 70-78%
Flocculation: Medium
Optimum Fermentation Temperature: 50-55°F
Alcohol Tolerance: Medium

(There are no changes for Platinums for March/April).

May – June

WLP026 Premium Bitter Ale Yeast
From Staffordshire, England. Fermentation gives a mild, but complex, estery character. Ferments strong and dry. Good for high gravity beers. Best for all English style ales, including bitters, milds, ESBs, porters, stouts, and barley wines.
Attenuation: 70-75%
Flocculation: Medium
Optimum Fermentation Temperature: 67-70°F
Alcohol Tolerance: Medium

WLP410 Belgian Wit II
Less phenolic than WLP400, and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian Wit, spiced Ales, wheat Ales, and specialty Beers. 
Attenuation: 70-75%
Flocculation: Low to Medium
Optimum Fermentation Temperature: 67-74°F
Alcohol Tolerance: Medium

WLP510 Belgian Bastogne Ale Yeast
A high gravity, Trappist style ale yeast. Produces dry beer with slight acidic finish. More ‘clean’ fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
Attenuation: 74-80%
Flocculation: Medium 
Optimum Fermentation Temperature: 66-72°F
Alcohol Tolerance: High

(Notes for May/June: WLP410 Belgian Wit II stays in the platinum program. WLP003 German Ale II and WLP036 Dusseldorf Alt are being replaced (WLP036 was moved to January-February) by WLP026 Premium Bitter and WLP510 Bastogne).

July – August

WLP351 Bavarian Weizen
Former Yeast Lab W51 yeast strain, acquired from Dan McConnell. The description originally used by Yeast Lab still fits: "This strain produces a classic German-style wheat beer, with moderately high, spicy, phenolic overtones reminiscent of cloves." 
Attenuation: 73-77%
Flocculation: Low
Optimum Fermentation Temperature: 66-70°F
Alcohol Tolerance: Medium

WLP566 Saison II
Saison strain with more fruity ester production than with WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavor and aroma. Ferments faster than WLP565.
Attenuation: 78-85%
Flocculation: Medium
Optimum Fermentation Temperature: 68-78°F
Alcohol Tolerance: Medium

WLP038 Manchester Ale Yeast
Top-fermenting strain that is traditionally good for top-cropping. Moderately flocculent with a clean, dry finish. Low ester profile, producing a highly balanced English-style beer.
Attenuation: 70-74%
Flocculation: Medium-High
Optimum Fermentation Temperature: 65-70F
Alcohol Tolerance: Medium-High
 

(Notes on July/August: WLP351 Bavarian Weizen and WLP566 Saison II are remaining in Platinum. WLP700 Flor Sherry Yeast is being replaced by WLP038 Manchester. Please note, WLP700 Flor Sherry Yeast will be offered year-round beginning in 2009).

 September – October

WLP515 Antwerp Ale
Clean, almost lager like Belgian type ale yeast. Good for Belgian type pales ales and amber ales, or with blends to combine with other Belgian type yeast strains. Biscuity, ale like aroma present. Hop flavors and bitterness are accentuated. Slight sulfur will be produced during fermentation, which can give the yeast a lager like flavor profile.
Attenuation: 73-80%
Flocculation: Medium
Optimum Fermentation Temperature: 67-70°F
Alcohol Tolerance: Medium

WLP885 Zurich Lager
Swiss style lager yeast. With proper care, this yeast can be used to produce lager beer over 11% ABV. Sulfur and diacetyl production is minimal. Original culture provided to White Labs by Marc Sedam.
Attenuation: 70-80%.
Flocculation: Medium
Optimum Fermentation Temperature: 50-55°F
Alcohol Tolerance: Very High

WLP037 Yorkshire Square Ale Yeast
This yeast produces a beer that is malty, but well-balanced. Expect flavors that are toasty with malt-driven esters. Highly flocculent and good choice for English pale ales, English brown ales, and mild ales.
Attenuation: 68-72%
Flocculation: High
Optimum Fermentation Temperature: 65-70F
Alcohol Tolerance: Medium-High

(Notes for September/October: WLP515 Antwerp Ale and WLP885 Zurich Lager remain in Platinum. WLP705 Sake Yeast is being replaced by WLP037 Yorkshire. WLP705 Sake Yeast will be offered year-round beginning in 2009.)

November – December

WLP006 Bedford British
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.
Attenuation: 72-80%
Flocculation: High
Optimum fermentation temperature: 65-70°F
Alcohol Tolerance:  Medium

WLP072 French Ale
Clean strain that complements malt flavor.  Low to moderate esters, when fermentation temperature is below 70F.  Moderate plus ester character over 70F.  Low diacetyl production.  Good yeast strain for Biere de Garde, blond, amber, brown ales, and specialty beers
Attenuation: 68-75%
Flocculation: Medium High
Optimum Fermentation Temperature: 63-73°F

WLP545 Belgian Strong Ale Yeast
From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character. Typically results in a dry, but balanced finish. This yeast is well suited for Belgian dark strongs, Abbey Ales, and Christmas beers.
Attenuation: 78-85%
Flocculation: Medium
Optimal Fermentation Temperature: 66-72F
Alcohol Tolerance: High

(Notes for November/December: WLP006 Bedford British and WLP072 French Ale remain in Platinum. WLP510 Belgian Bastogne also remains in Platinum, although it has been moved to May/June. WLP545 Belgian Strong takes the place of WLP510 in this time slot).