GREAT news! I'm using Galaxy and Loki, so if I get the pineapple/citrus, it'll play right up the alley I'm bowling in. Thanks for the replies everyone!I've used both Loki and the Lallemand dry Kveik; first time I used Loki it threw HUGE pineapple/citrus flavors (which is what I was going for, fortunately). Fermented around 80-90 because that's where I could keep it. I've been using the Lallemand dry for the last few batches, it doesn't throw the esters around quite like the Loki but still does well. I will reiterate what @DuncB said, underpitching is way better than overpitching, or even pitching at what we would call "normal" rates for ales. I used a whole packet of the dry in a Kolsch, and it took a couple of weeks for the beer to be what I wanted it; it had no citrus to start with, and a slight off-flavor that was what I would call "meaty". Since then I've used a scant cup of the slurry (BTW this yeast is GREAT in further generations) and I've gotten much better results.