Hornindal is a solid yeast. You didn't even need to make a starter, that stuff is so hearty. I thought rinsing with water was a no-no because it raised the pH too much...?
And I don't think holding it at 97F really matters. The traditional farmhouse brewers in Norway didn't have heating pads and belts to keep their fermenters warm.
Lutra kviek is another nice, clean one. Honestly though, I don't like the kvieks in IPA. I think they're much more suited to malty and/or dark beers.