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.