Red Star or Lalvin yeast?

Northern Brewer recommends Red Star Pasteur Champagne yeast for making soda; however, I notice the description reads: "This strain leaves behind a pleasant yeasty flavor. This strain is not used in producing sparkling wines."

Whereas Lalvin EC-1118 Champagne says: "This is a very neutral yeast that will have very little effect on the varietal character of the grape. A popular strain that ferments fully and flocculates well producing compact lees. Good for cool fermentations. Champagne, dry reds, whites, ciders and sparkling."

I'm not sure EC-1118 will work because it handles down to 7C fine and might restart after being stalled; I'm sure Red Star will carbonate just fine, but it'll leave behind probably a bread-like taste or something (some home made rootbeer I had had that).

Thoughts?

It really doesn't matter. I usually use champagne yeast (or EC-1118) because that's what I have the most of and it's cheap. You use like 1/4 tsp for a batch, so it really doesn't leave any flavor behind.

Can I kill this stuff off by chilling it or will it ferment slowly in my fridge?

You won't kill it in the fridge, but it will go dormant, so it won't ferment anymore unless you warm it up again.