Yesterday I bottled an american kolsch (https://www.brewersfriend.com/homebrew/recipe/view/1022327/az-poolside-guzzler-20-voss) that I brewed three days prior using the above referenced yeast. I only pitched half the packet into 2.75 gallons of 1.056 wort and it finished out in 2 days flat at 90F. I just wasn't prepared to bottle that soon so I had to let it sit for another day before I could find 30min. to bottle. What really struck me was the small krausen. I knew this yeast was supposed to ferment out quick but I really expected to see an aggressive krausen that need a blow-off tube etc. but it was a rather tame yeast. I haven't tasted it yet, other than a small sample that was 88F when I bottled, so I'll be looking forward to comparing this the same beer I made three weeks prior with US-05 fermented at 61F. Has anyone else used this yeast or another Voss Kviek that could provide some feedback?