I've often heard WY1007 recommended for fermenting a Berliner Weisse that has already undergone lactic acid souring (i.e., sour mash, sour wort, lactic primary, etc.), since it seems to work even at lower pH ranges. Does anyone know of any dry strains that work well at lower pH ranges for something like this?
I'm planning on brewing a few batches of Berliner Weisse this spring, but I don't have easy access to liquid yeast. I was hoping one of the usual suspects that I already have in my fridge (US-05, S-04, 34/70), or something else I can pick up now and stash away for a quick brewday, would work OK as a substitute.