I’m going to give a Berliner Weisse a try shortly based on Michael Tonsmeire’s direction in American Sour Beers. His hybrid mash style for homebrewing includes pitching a brewers yeast, lacto, and brett. Fruit down the road is optional.
My question is which brewers yeast would be a good compliment to this style?
I think WY1007 would be the traditional choice, and that’s what I use.
German ale yeast, or anything neutral.
I have had the best results with WY 1007 German Ale, and good results with US-05.
1007 is the preferred yeast. It is a stronger acid producer and is therefore more likely to tolerate low pH. However, I recently used US-05 in a wort soured to 3.1 pH and that yeast did a very nice job in attenuating that Berliner to 1.010. The low pH did slow that yeast down, but it finished.