Which Kveik for Beer Styles?

[The M]

The second beer was an NEIPA that I wanted to turn around in less than a week so I had something for the holidays.
It was a bit of a patchwork beer to use up malts and hops.
Fermented again at 32oC and was finished in 3 days and is on tap 4 days now and tasting good.
It is a bit more citrusy/tart than fruity but I'm not sure if that's from the hops or the yeast as I have nothing to compare it to.
I guess it's a combination of both.

I've brewed few beers with Kveik, mostly with Hornindal & Voss. Great yeast, really quick turn around and no fusel alcohols as you mentioned. I have noticed that Kveik lowers PH more than ale yeasts so that might be the reason why you detected citrusy/tart taste? But the hops matter also so it is probably the combination of those two. Because Kveik lowers your PH more I decided to try it for sour beer. I brewed cherry sour couple days ago with Voss and Sour Pitch and it's fermenting as we speak. Going to add the cherries next monday so just have to wait and see how this turns out

 

[hottpeper13]

As far as different temps go , I've done the Lutra at 64* and 68* it took 2 weeks for the "S" loc to go even, they were kegged and put in my lagerator at 33* for a while. It might have been 2-4 weeks before there was room. They were clean and I didn't get any twang. One was my pilsner recipe and the other a dunkel. The pils tasted like a clean blonde but not a lager and the dunkel was a very good brown ale.
I also did an IPA pitched at 86* and went to 90* ,the "S" loc went even in 4 days was kegged in 7 and served at a 4th of July party on day 12. It kicked,and had all positive reviews. The second 5 gal keg was put on tap 3 or so weeks later and I think the flavors were not as muddy and more defined.
My conclusion on these yeasts is they take 4-6 weeks G to G like most ale do, but you don't have to care about temp control as much. They do taste better early then say US05 but are always at their peek after 2-4 weeks lagering at 33*
Another bonus is I don't think I'll have to purchase another pouch of any of the 3 i have because they dry well and the saved over build starters fire right up for a new batch.
My house yeast is 2565 and most think that Lutra is close to a Kolsch ,but I'm not switching my house strain quite yet.

 

[youngdh]

I've fermented an IRA (twice now) with Lutra, and kept it at 27°C. I had no yeast flavour in the beer remaining after 5 weeks since pitch, 3 weeks of those in the keg. It still presents with a kveik-like bite on the tongue in young beers fermented with it, but it cleans up really well after a while.

I also got hyped up because of Kveik, but I'll be honest, except for the fermentation temperature, it's overrated. The fact that it eats through the primary fermentation in 36 hours is moot considering it takes 4 weeks to clean up anyway, just like any other yeast. I left my first IRA in primary for 15 days just to get rid of the "yeast flavour", which is actually a day or three longer than I typically do using S04 ale yeast.

That’s part of the beauty of Kveik in they don’t need a diacetyl rest (clean up period). The yeast flavor you're experiencing may be the yeast being slow to drop out. If you’re wanting a clear beer with very little suspended yeast and fast, consider using a little gelatin as a fining agent and cold crashing the beer.

 

[Beeru]

My pseudo lager using Krispy has a very strong apple taste. I fermented for 20 days but it's definitely got a lot of Acetaldehyde. Luckily it's a nicer kind of green apple taste, not like rotten apples. So it's quite drinkable, but I know that can sometimes turn into rotten apple.