Wyeast 3333 German Wheat in Berliner weisse

[Bruer]

Hey all, I'm looking at going brewing a berliner weisse soon. I plan on sour worting with wyeast lacto culture (5335 I think?) because I don't want to funk up my fermenter. Unfortunately, my LHBS was all out of berliner weisse yeast so I opted for Wyeast German Wheat (3333) instead.

My concern is that the pH might drop too low during souring (probably between 3.8 and 4.2) for the Wyeast3333 to cope with.

Has anyone had experience brewing a BW with Wyeast 3333?

 

[sharpcliff]

If you're only souring to between 3.8-4.2 (not too sour), then I think just about any yeast should be ok. Never had a BW with a hefe strain before. Should make for an interesting beer!