Using a lager yeast to ferment a Berliner Weiss

[dvarga]

Good evening;

Hoping someone out there has thought of this and has tried it...or has some experience with this.
Has anyone out there used a lager yeast to ferment a Berliner Weiss after kettle souring?
I use Fermentis S-23 SafLager "Berlin" Lager yeast. It can handle fairly high temperatures (18C / 64F) and can give off a bit of fruitiness at that temp...thinking it could mimic a Kolsch yeast.

I have not been able to find any information regarding how pH tolerant lager yeasts are compared to ale yeasts.

Planning to brew this beer late July, early August
Your thoughts and opinions are appreciated.

[mattboud16]

I have used OYL-101 @56-58F I believe it was the third or fourth repitch

[wlw33]

I've brewed a sour lager twice using 34/70.