My ferment room is 68 or so, for kveik I've had success pitching at 95 and wrapping it up in a comforter. I'm pretty sure the fermentation sits in the mid 80s without adding extra heat. It has worked out so far, let us know what imperial says.
Loki is a voss isolate, one of the three strains from the original culture. One local brewer said he only gets about 50 points out of it no matter what the starting gravity is. I haven't used that one but had good success with their kveiking seasonal blend.
I bought Indian coriander and it smells like fruit loops. I've used some in a hoppy wheat and then last week in a Belgian trit that is still in the fermenter. For oranges I only used the zest this time, but used the juice a different time in a blonde.
If you wanted to use kveik, I found midtbust to be fairly restrained, oslo is touted as being super clean, I think hothead would be interesting(I have some on the way to try for the first time) and fairly restrained overall. Another older style you could look at would be the Kentucky common...
Omega's hothead is supposed to be very clean, voss has citrus/orange profile, hornindal can have a more tropical and overripe fruit if I remember correctly. I think all could work fine, just depends on which hops you end up using. I know omega's strains are all isolated strains
With about 50 different kveik cultures it's really dependent on which one you are talking about. Most commercial ones are isolated strains from original cultures. I know David heath has a few videos on YouTube. Voss is pretty universal according to him.
Looking forward to that red ale update, the noble lineage makes me wonder about a heavily hopped pilsner, all whirlpool vs the dry hop method of the Italian pilsner.
Just did a Munich forward beer with oslo, gelatin fined in the keg. First photo was after initial carbonation, second one was tonight. Tomorrow will be 2 weeks since it was brewed.