First time using voss kveik, dry hopping time and temp?

[Alak0]

If I'm right, I have to keep the fermentation temp at somewhere between 35 and 40c to keep the flavor profile clean, I want to add the hops at high krausen so the foam protects the beer from oxidation, is that the right thing to do? And at that time it means the temp will be higher than 35c, will that minimize hop aroma?

 

[JohnSand]

I haven't dry hopped with Kveik. I usually have dry hopped after high krausen without issue. Either way, don't worry too much. Good luck, keep us posted.