Kettle Sour Yeast/Water Profile

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Mrobson

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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!
 
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