Voss Kveik persistent haze/yeastiness?

[Hops_Dies_Last]

Hello, guys! I recently made an APA-style beer using Lallemand Kveik Voss. As expected, it fermented fast and it reached FG in around 3 days. I bottled per usual, and am currently keeping the bottles at room temperature (18-20°C).
I have heard that Voss is highly flocculating, but the beer I bottled was very hazy, and this haze is persistent in the bottle. I tasted one and, although the aroma is wonderful (mango, melon, strawberries), the taste is unbearably yeasty. It's as if the yeast is not settling out of suspension.
Any suggestions? Should I just wait more, or condition it at a higher temperature, like Voss prefers to fermentat?

 

[JohnSand]

I use Bootleg Oslo Kveik and find it hazy for a while. Even though it finishes fast I generally let it sit in the fermenter for two weeks. It does clear in the keg with time.

 

[CascadesBrewer]

I recently made an APA-style beer using Lallemand Kveik Voss.

How much hops were used? What did the recipe look like? Voss has been identified as a "haze positive" yeast strain. Similar to yeasts like London Ale III, it can create a stable haze when used in the right conditions. This is not a haze from yeast in suspension. So I am not sure how this maps with your "taste is unbearably yeasty" comment. If that seems to be the issue, then try keeping some bottles in the fridge for several days.

I recall making a starter from a pack of Voss (pretty sure it was from Omega). That sucker dropped crystal clear after about 2 days of just being at room temp. I have never had a starter drop that clear, even after cold crashing in the fridge.

 

[Hops_Dies_Last]

How much hops were used? What did the recipe look like? Voss has been identified as a "haze positive" yeast strain. Similar to yeasts like London Ale III, it can create a stable haze when used in the right conditions. This is not a haze from yeast in suspension. So I am not sure how this maps with your "taste is unbearably yeasty" comment. If that seems to be the issue, then try keeping some bottles in the fridge for several days.

I recall making a starter from a pack of Voss (pretty sure it was from Omega). That sucker dropped crystal clear after about 2 days of just being at room temp. I have never had a starter drop that clear, even after cold crashing in the fridge.

I used 100 g of Citra per 20 litres, it is a single infusion mash SMaSH beer with only pale ale malt, so the haze cannot be attributed to adjuncts. The taste is indeed yeasty, similar to that of raw dough, and it covers any hop character. I had tasted it before bottling and, somehow, it wasn't that intense at that point, I could feel the hop character (citrus, jasmine, etc). Could I be tasting oxidation?
I will try putting some bottles in the fridge for longer, maybe they'll clear out.
Funnily enough, I was planning to switch to London Ale III for my next batch to avoid the haze.

 

[Ninoid]

I made a few beers with Lallemand Voss Kveik and Mangrove Jack M12 yeast. The result is always the same - the beer is cloudy and sour like lemonade.
I don't understand the fascination with that Kveik yeast at all. I can't buy the other types of Kveik yeast (I'd like to try Oslo), but I didn't like Voss at all.