So I finally got a chance to try the Voss, brewed a Marzen on Sat. and spilt the ferment between 34/70 and Voss. O.G. was 1.053, the 34/70 got a starter, the Voss I just dumped on the surface of the wort @ ~85*. The Voss hit final @1.011 & A.A. of 79% in 36 hours at 85* wort temp., which is well below the optimal temp of 95 - 104 that Lallemand lists on their website. I'm anxious to see how the finished beers compare to each other. The recipe was substantially modified from my previous Marzens, but I'm expecting the F.G. of the 34/70 to be in the range of previous versions, probably around 1.016 - 1.020.
Sat in on a CBC online webinar yesterday about Kveik yeasts which was very interesting, one of the many interesting points was that the presenter recommended against using Kveik in lagers.