These have been my "snowbird" yeasts. With little equipment they are perfect to brew without temp control. So far I have only used the Hothead and Voss. Each for one winter season, reused for 4 or 5 batches.
The Hothead did have a slight citrus flavor but not enough for me to think it was an off flavor in a beer that would not normally have one. The Voss was clean in everything. My ferment temps were usually mid to upper 70s sometimes pushing into 80. I did not pay close attention to the temp because the point of the Kveik strain was to not worry about it.
When these first appeared on the scene I read posts of brewers using them in batches in the 60s. Seemed like they were missing the point of using them.
Now I am interested in trying the Hornindal. Does sound like an excellent choice for a fruity Saison.
Now that we are back up north and I can better control temps these hot fermenting strains aren't necessary but would still be fun to pitch it hot and forget about it until it ferments out. How is everyone finding cold crashing working to clear these beers out? I have not been able to do so with any of my batches yet.