Hey gals & gents, So my question deals with conditioning fruit while utilizing the high-temperature tolerant Voss Kveik yeast. I will be primary fermenting my 2 gallon batch of APA with Voss Kveik at around 85 degrees. After dry hopping, I will split the primary into two seperate, smaller vessels for secondary fermentation ( two different fruits ). I am wondering if I should ferment the beer, and fruit, at higher temperatures or should I ferment at room temperature. Will lower temperatures harm the beer since it was fermenting at a higher temperature? Will higher temperatures mess with the aromatic properties and flavors of the fruit? Thanks for your help!