I seem to be on a a bit of a stout thing at the moment. But they take longer to brew than my usual pale ales/bitters. So I was thinking of using kveik. I understand I could ferment a typical stout of around 1.050 OG in under a week. Is this correct? Do stouts condition faster using kviek, as this is the main issue I have with stouts? I usually try and wait 1 month before tucking in. I dont really mind the two week fermentation time (although the well known fast fermentation times of kveik would help), its the contioning time thats the real killer. Also which kviek would formites recommend (ideally an easy to get hold of one)?