There are commercial medias for propagation of fermentation yeast. UBA with cyclohexamide being one choice.
Am. J. Enol. Vitic. 38:4:273-276 (1987)
While the article is obviously aimed at the wine industry based on the journal, I believe the general methods are applicable to any fermentation strain of yeast. It should be stated that I have no first hand experience with these tests and have only given the article a cursory glance.
I concur with the posters that pointed out the possibility that White Labs or Wyeast may hold some proprietary rights to their yeast strains. It would definitely be in your best interests to check out what types of legal holds the company(ies), that you originally obtained the yeast strains from, have on their commercial distribution. If you believe that there is a significant difference in the geno-/phenotypes of your yeast strains, it may be prudent to get your strains sequenced or in some other way characterized (outside of the qualitative observations regarding fermentation characteristics). Although, I bet DNA sequencing would be cost prohibitive without a significant funding source or the available lab space/supplies to do it yourself.
*begin microbiology-beer geek talk*
Depending on how far you want to take this venture, I would be interested in a qualitative assessment of the flocculation characteristics, enough of this high, medium, medium-low, business). I have only worked with adherent cell lines so I don't how this is properly done, but it seems reasonable that this property could be determined by measuring the optical density at various stages of the cell cycle and comparing those values to sugar concentration (as a reporter for fermentation progress) and cell count/viability (via a hemocytometer and colony counting) to normalize the data.
I wonder to what degree temperature effects flocculation characteristics. Will a "high" flocculating yeast settle out of solution faster at 62F than 70F after fermenation is complete?
*end beer-geek talk*
Just some thoughts, good luck.