IME, none of the Kveiks I have tasted have had what I would consider a "clean" fermentation profile. All have tasted vaguely "Belgian" to me, even when fermented at standard ale temps. I think they are cleaner at 80F than most other strains, but that doesn't necessarily make them "clean."
If your temperature further from your furnace is unstable, but generally not too hot (under ~65F), simply putting your fermenter halfway in a water bath will help moderate the temperature fluctuations. Then pitching US-05 would probably be a viable option. Others have had success cooling wort with the same method and swapping out frozen water bottles, but that method was too difficult for me.