So yesterday I forgot to take the Lutra yeast out of the fridge until I was ready to pitch. I tried to warm it by holding the bag between my hands for a while, but ended up pitching it a bit cooler than the advised room temperature. I don't bother with an airlock, I only use a blow-off with Kveik yeasts. It took a while for fermentation (at 78°) to really get going, I assume because of the cooler pitching temperature. About 90 minutes in I heard a bubble. Six hours later when I was heading to bed it was only bubbling at a rate of one per 15 seconds. When I got up at 5am this morning (around 14 hours after pitching) it actually sounded violent. I couldn't even begin to count the bubbles, although if pressed I'd guess 10+ per second, constantly. Never seen anything like this before, I didn't even see it this crazy in the Voss Kveik I recently fermented a neipa with at 94°. Oh, and I didn't even add any yeast nutrient to the boil, I just hit it with an oxygen stone for 30 seconds or so prior to pitching the Lutra. By the time I got home from work today, 25 hours after pitching, it's slowed to about one bubble every second or two. It may be done by tomorrow. Crazy.