@squeegeethree If your gravity conversions are correct you got a lot better attenuation that I did. I'm at 10 days and my Hornindal is at 1.014, Voss at 1.020.
I pitched with no starter at 84 with blow off hoses in each, fluffy krauesen on the horn in a few hours, lightter krauesen on the voss, both cooled to 78ish my midnight of brew day so I put a space heater on and kept them 80-82ish for 24 hours, frauesen rose almost to the top of the bucket on the hornindal, then let them go to ambient which is about 70 where they stayed for the last week. Today there are some yeast rafts on the surface of both, the voss almost covered with them.
Hornindal is pretty clear, Voss is a little more hazy with a bit more mouth feel. Both have a bit of fruity hops aroma and they taste very similar, no yeast taste and a bit of the tropical fruit taste I was looking for. Whether that's yeast or hops induced is hard to say at this point. I'd like to get them gassed up for summer consumption so I'll likely give them another week or so and keg them up.
@squeegeethree did you apply to heat and if so for how long?