Well going to adventure down the sour/fruit road. going to follow a clone of funkwerks raspberry provincial and going to kettle sour. Any suggestions of lactobacillus strains. Thinking wyeast 5335. Not to get into process details but i will kettle sour to taste/3.2 to 3.4 PH and will be pushing the upper end of the temp 95F suggestion for that strain. Could it handle a higher temp 110F?