yeah i fermented in the 90's, maybe before i hang up the kveik i should try at a lower temp like you said. another thing i noticed that i forgot to mention was how the hops expressed themselves, i got alot of catty/armpit and its a hop combo i used alot ,cascade,amarillo and simcoe and it usually gives me piney,citrus/tangerine not arm pit lol
Ive played with kveik alot and I think it can make a nice beer, but it has some pretty big pitfalls.
I am very diligent about oxidiation for my hoppy beers, I dry hop with a few gravity points left or use a small amount of sugar with my dry hop charge to scrub o2, close transfer with co2 and typically spund or prime in me serving keg with sugar I inject into the gas port. Basically take as much precaution against oxidizing my beer as I can, and my hoppy kveik beers do not have a good shelf life. I cant help but think dry hopping at those high temperatures accelerates stalling. Scot Janish is a big proponent of low temp dry hopping in his new book, and I think my experience with dry hopping at high temps is making me one as well.
I also get some weird flavors from hops I dont normally get when I dry hop my kveik beers that isnt there from kveik beers that I dont dry hop.
Kveik also is a family of yeast, and Ive fermented some that are over the top orange estery, and some that are fairly clean.