Berliner Weisse yeast choices

[TasunkaWitko]

In the near future, I'll be brewing this Berliner Weisse:

https://brooklynbrewshop.com/products/beer-making-mix-berliner-weisse

My plan is to mash, sparge, boil for a minute, then add lacto and kettle-sour the wort before boiling and pitching yeast, per these instructions:

https://brooklynbrewshop.com/pages/instructions-berliner-weisse

At first I thought a Munich yeast (Danstar Munich Classic) would be the way to go, but now I am wondering if the properties of that yeast would be mis-applied here.

The only other yeasts available to me at the moment are S04, S05, S33 and whatever the "stock" yeast is that comes with Brooklyn Brew Shop mixes. It is a very good yeast (fast and clean), but i have no idea what it is.

Opinions on which yeast to use would be welcome.

Thanks in advance -

Ron

 

[jjw5015]

You can literally use anything, but given those options I'd use US05

 

[RPh_Guy]

I recommend a modern souring method instead of kettle souring:
https://www.homebrewtalk.com/forum/threads/fast-souring-modern-methods.670176/

There's no right or wrong yeast selection if you're brewing it for yourself. US-05 is neutral. S-04 may have light English esters. Munich Classic has the banana and clove. S-33 has the typical belgian fruity esters and spicy phenolics. It just depends what you want. If you do want significant yeast flavor, I suggest using the post-sour method.

Cheers