I’ve done 4 brews with Kveik but have questions to branch out a little. I have Voss and I keep the slurry to reuse. I am still waiting on bottle conditioning for 2 of them, one is in the fermenter, the only one I’ve had was my IPA with I loved. I read every post on Kveik I could find. Even though this is rated 77-104 f can I ferment lower at room temp? Effects on speed and flavor? I have over pitched every brew with this, is that why I have chucks? Do I need to worry much about the citrus type flavors clashing with hops such as Goldings and the German type hops? How many times do you use the same slurry? 3 times? How low abv can I go and not need nutrients? I’d like to turn out some 3.5-4% lawnmowers.