Kettle Sour Yeast/Water Profile

[Mrobson]

Planning a mango kettle sour but I’m unsure which yeast will tolerate the low ph after the lacto has done its thing.

I’ve a couple of choices in the fridge,

London Fog
WLP320
Yeast Bay Voss
Omega Hornindal
Aurland Kveik
Midtbust Kveik
Espe Kveik

I quite like the sound of a Sour Hefeweizen, a quick google shows that it’s been done before but I can’t find much info on yeast choice?

Also will the water profile make much difference to the final beer?

Thanks in advance!

 

[Sadfield]

Possibly all of them, with the use of an Acid Shock Starter.

http://www.milkthefunk.com/wiki/Packaging

 

[Mrobson]

Possibly all of them, with the use of an Acid Shock Starter.

http://www.milkthefunk.com/wiki/Packaging

Basically the same process but on a larger scale than would be used for packaging?