What primary yeast should I use with my sour mash?

[Bisco_Ben]

Hey guys, so I just put together my first sour mash with the help of a recipe here on the forums called a sour cherry wheat (https://www.homebrewtalk.com/f72/sour-cherry-wheat-fast-fake-kriek-460657/). I took a gallon of water and 3 lbs of German Pilsner and mashed at 162-164 for 50 minutes and raised to 170 for 10 minutes. Cooled it down to 120 (had to stir the thermometer in there to get an accurate reading, hope this didnt introduce too much oxygen), and once it hit 120 I transferred everything to a sanitized corny keg, added white labs lacto vial as it was now at 110ish*, and sealed/purged with CO2. The keg is now wrapped in a sleeping bag and stuffed into a cooler. I plan to let this sour mash go for 5-7 days in my basement which is 75*F.

So now that this is tucked away and hopefully souring up nicely, I plan to brew a beer with another 4lbs pilsner and 3lbs wheat malt (70% pils/30% wheat) and just enough tettnang to balance. I will also be adding either melon or peaches instead of the cherries, I havent decided on that yet. My question is, what sort of yeast should I use to ferment the beer once its all been combined, boiled and cooled down? I was thinking of using plain-ol US-05 but figured that may not be ideal. I'd be fine with making a starter with some liquid yeast but keep in mind that I am trying to brew this beer 5-7 days from now. Any sort of insight would be very much appreciated!! :fro:

 

[CadillacAndy]

Anything neutral would be a good choice. I personally use us05 but have had good results with kolsch or German ale yeast as well.

 

[WhamFish]

Kolsch yeast would be a good choice, I like it in fruit beers it tends to leave a bright character.

You could also go a different direction and add Brett Trois. I'd really favor this in your case because it makes its own fruity ester profile that will enhance the ones you get from the fruit you add yourself and it reportedly ferments especially well in low pH environments.

You could also do both and let them collaborate on dropping your gravity

 

[Max_Chavez]

I just brewed a Sour mash Berliner that was hands down the best beer I've made so far. I used us-05 in it. Might have been a headspace issue, but I certainly could have used a blowoff tube, for what it's worth.
Depending on how your temp holds up, I might check your sourness at 3 days, as it can get pretty sour!

Best of luck.