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When you say fermentation stopped, what are you basing that on? Appearance of the wort? Live gravity readings from a tilt or something? How long has it been since you put the batch in the fermenter?

I don't see any problem with tapping a keg after three or four days. I'm not the most patient either! How long are you letting the beer sit on the yeast before you cold crash or transfer?

It would be strange for fermentation temperature to be the culprit for an off-flavor across several beers fermented with different yeasts, including kveik. You also wouldn't typically get a bready flavor from a warm ferment, in my experience. And Voss certainly won't throw off the typical...

If you're using tap water, are you treating it with campden tablets?