Sorry for the details but with a new yeast I think it's worth to share.
I partigyled a first runnings RIS (75% pale ale, 15% brown, 10% black) and added a portion of it post-boil to the second runnings to account for 25% of total sugars to give body, help to lower astringency perhaps. OG of RIS was ~1.115 and second wort ~1.028 - note I don't trust these with my refractometer. I split the mixed wort into two carboys and pitched ~8L (2 gallons) with 30mL (1 oz) of revitalized OYL Hornindal (2nd gen, ~100mL yeast sediment of bottom crop, revitalized morning of brewday with 250mL starter wort) to ferment at 80-90F and another 8L with 1056 to ferment at 62-64F ambient, for comparison. The 4L (1 gallon) RIS was pitched with 15mL (1/2oz) of the same kveik at 80-90F. I dried the rest of the Hornindal starter and saved 1 gram portions of flakes in the freezer for future batches.
Each fermented quickly and the two low-gravity worts finished about the same time. Hornindal producing a very tight but thick top-crop krausen (like Wy1469) compared to the more foamy 1056. I suspect I "over" pitched the 1056. In any event, while I suspect I smelled a little of the orangey/citrusy aromas from Hornindal during fermentation, it did not stand out "WOW" and a gravity sample of the lower gravity beer (hydrometer this time) did not yield any such character in flavor or aroma. I'll update with the RIS later tonight, where the krausen has already fallen into the beer by Day 4.
The second runnings were a little astringent probably boosted by the dark grain amounts, but I suspect it will be what it is, a roasty stout. At this point under these conditions, I'd say the toast/roast overwhelm yeast character of the kveik. I have no way of knowing how much I pitched but I will say that it does settle hard to the bottom even though I can't say I saw it flocculate in suspension, as say Wy1968 has for me in the past.