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I've done 5 brews now with Voss Kveik and it ferments quite fast at high temperatures and slows way down at 72F (my indoor temp). I did a 4.5% wheat beer in 2 days (at up to 95F), drinking it 5 days later (keg carb). What temperature did you ferment at, I did a mead: 3.8 lbs frozen raspberry...

Have some data from my weekend bochet experiment. Wish I had seen this thread before hand but I was thinking the same thing — that temperature should be what we measure. I did a stovetop bochet process in a large, heavy bottom stockpot. I based this process on watching quite a few bochet videos...