[tonyccopeland]

My brew days are becoming harder to come by due to family and work.  I am considering taking my second runnings and doing a kettle sour in a separate kettle to maximize my kegerator completeness.  There is loads of info about lacto (thank you everyone), but I don't see many yeast recommendations.  My question is with the potential low OG, should I use a low attenuation yeast strain (Windsor) or something else (WY1450 or ?) or does it matter at all with the low(er) ph?  I am not really focused on any specific style, but like the sourness between a Gose and BW based on the commercial examples I have tried.  The grain bill is planned to be 95% pale and 5% crystal for a big double IPA with my first runnings.
Thanks in advance. 
-Tony

[brewinhard]

I think what your real question is, is to find out which yeast strain can work best at low pH measurements.  I have  had great results using WY 1007 German Ale and US-05 to combat fermentations that have already involved a souring component (either lacto or kettle souring through sour mash).  I would also bet that WY 3711 French saison would work too, but have not tried that one yet (it seems to devour anything in its path regardless of obstacles). 

[reverseapachemaster]

Some evidence suggests saccharomyces is generally effective in the 3-4 ph range so strain selection may not be terribly important for acid tolerance. I can tell you personally that I have fermented beers in this range with both 05 and 3711.

[ynotbrusum]

U.S.-05 worked in a 2.9pH wort that I kettle soured recently. A really fierce Berliner Weisse.