Yeah, it's a pain and you can't really keep a steady temp. You may be better off fermenting at room temperature, then lagering.
This. I find that lager yeasts ferment cleanly and deliciously in the 60s Fahrenheit, almost room temperature. If tasted blind, I don’t know that I’d be able to taste a difference compared to one fermented cold.
I really wanted to like kveik yeasts. They seemed like such a nice solution to temperature control, but I have been quite disappointed in the results the few times I have used them.
And this. Results seem to vary too damn much with high temperature fermentations. And the slightest contamination will be amplified. My club did a competition where we all used the same Lutra yeast, and results were all over the board as far as fruity esters and off flavors. When it came time to vote for which one I thought was the best, it was like voting in a political election, trying to select the lesser of evils.