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As long as it's below 1.010 you should be fine bottling with an alcohol tolerant yeast. Russian River uses Rockpile for it's neutrality (I don't really like some of the dry champagne yeasts out there). Be sure to add a bit more sugar than the calculators tell you to because your sour ale will be...

Yeah, i'm getting to the point where sours are all I'm really interested in. I do have a non (rather extremely mild) sour version of a dark farmhouse that I really, really like. I repitched the oak from an earlier farmhouse that had jolly pumpkin Bam Noir dregs in the secondary. That second...

I'm thinking about doing a La Folie clone and I'm wondering which WLP Brett strain you used in addition to the 655? Also, did you pitch all three yeasts at the beginning or did you pitch the sour during/after primary fermentation?