How is it that . . .

[D.B.Moody]

. . the hot thing is Kveik yeast that likes warm to hot temperatures and it was developed in Norway. Isn't Norway, um, like Northish? Wouldn't 80 F be a high summer temperature? Did they ferment in the kitchen with the oven door open?

 

[jschein]

You should check out lars garshol blog. Or just use it at home. Chill wort to 90 -100 , yeast dependent of course and let it ride. 2 to 3 days to reach FG. No temp control necessary . I usually chill to 90 and let it do it’s thing.