Has anyone brewed with Kveik yeast? Its a Norwegian farmhouse strain that can tolerate temps up to a staggering 39c! I am using the Sigmund Giernes Voss yeasy which i believe has more than one strain in it. Can also be ready in a few weeks. I hope so. I will be using the following recipe; 3kg crisp organic pale malt 200g crisp organic crystal 300g flaked oats Bittered to 20 IBU with Saaz and Tetnang. The plan is to ferment 10l at 35c using temp controls on my boiler and putting the FV inside. The other 4l will be fermented around 10c so i can check the difference.