White Labs' 2012 Platinum Series Yeast Release Schedule

White Labs announced their 2012 release schedule for Platinum Series yeast strains. I'm not familiar with many of these, but am glad to see that the Berliner Weisse Blend is now available year-round. Berliner Weisse was my favorite beer discovery of 2011 and I'm planning to brew it this spring. I'm also intrigued by the Flemish Ale Blend and would love to try my hand at a Flemish Red or Flemish Brown Ale. Details for the new strains is listed after the release schedule below.

Have you used any of these strains? How did they work out for you?

Follow this blog on Twitter or Facebook

Platinum Strain Series Release

Jan / Feb
WLP022 Essex Ale Yeast
WLP510 Bastogne Yeast
WLP815 Belgian Lager Yeast

Mar / Apr
WLP009 Australian Ale Yeast
WLP351 Bavarian Weizen Yeast
WLP860 Munich Helles Yeast - NEW

May / June
WLP410 Belgian Wit II Yeast
WLP644 Brettanomyces bruxellensis Trois - NEW
WLP072 French Ale Yeast – Back by popular demand

July / Aug
WLP006 Bedford British Ale Yeast
WLP540 Abbey IV Yeast
WLP585 Belgian Saison III Yeast - NEW

Sept / Oct
WLP039 Nottingham Ale Yeast
WLP665 Flemish Ale Blend - NEW
WLP885 Zurich Lager Yeast

Nov / Dec
WLP037 Yorkshire Square Yeast
WLP515 Antwerp Ale Yeast
WLP920 Old Bavarian Lager Yeast

WLP545 Belgian Strong Ale Yeast
WLP566 Saison II Ale Yeast
WLP630 Berliner Weisse Blend
WLP670 American Farmhouse Blend
WLP940 Mexican Lager

WLP585 Belgian Saison III Produces beer with a high fruit ester characteristic, as well as some slight tartness. Finishes slightly malty, which balances out the esters. Also produces low levels of clovey phenolics. Great yeast choice for a summer Saison that is light and easy-drinking.
Optimal Temp: 68-75F
Flocculation: Low-Medium
Attenuation: 70-74%
Alcohol Tolerance: Medium

WLP644 Brettanomyces bruxellensis Trois This Belgian strain, used traditionally for 100% Brettanomyces fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning.
Optimal Temp: 70-85F
Flocculation: Low
Attenuation: 85%+
Alcohol Tolerance: Medium-High

WLP665 Flemish Ale Blend Blended culture used to produce the classic beer styles of the West Flanders region of Belgium . A proprietary blend of Saccharomyces yeasts, Brettanomyces, Lactobacillus, and Pediococcus, this culture creates a more complex, dark stone fruit characteristic than WLP 655 Belgian Sour Mix.
Optimal Temp: 68-80F
Flocculation: Low-Medium
Attenuation: 80-85%+
Alcohol Tolerance: Medium-High

WLP860 Munich Helles This yeast helps to produce a malty, but balanced traditional Munich-style lager. Clean and strong fermentor, it's great for a variety of lager styles ranging from Helles to Rauchbier.
Optimal Temp: 48-52F
Flocculation: Medium
Attenuation: 68-72%
Alcohol Tolerance: Medium


  1. I used the WLP022 Essex yeast in a clone I made of Full Sails Hop Pursuit and was very happy with its outcome. Nice informative post, i like seeing the special yeast releases.

  2. I've used fairly neutral yeasts to date. Though I have used lacto once. I'm looking forward to playing with the funky bugs this year--Berliner Weisse, Flanders, and some strain of Brett!  Now I need to find an oak barrel...


Thoughts? Tell me what you think.