Your schedule is fine. I use a neutral yeast for priming big beers - US-05 or Nottingham, usually. That yeast only eats the priming sugar to produce CO2 for carbonation, so you could probably use anything.
"You can't drink all day if you don't start in the morning."
Kegged - Where's Waldo Amber Ale
Dry peppering - Jalapeno Wheat
On the fruit - Currant Wheat and Huckleberry Wheat
Primary - FUBAR Weizenbock and Accidental Dunkelweizen
Hops - Centennial, Nugget, Mt. Hood, Cascade, Willamette, Magnum, Chinook