Very cool!
The brew I did on Saturday.... Finished up and pitched yeast between 3 and 4 or so. I used some harvested yeast from a previous batch and it's a Voss Kveik strain from Omega Yeast Labs. By 10 o'clock that same evening there was already a half an inch of krauzen and the airlock was bubbling away like mad!
I love these kveik yeast strains - they'll chew through a batch in 3 or 4 days, can be dramtically underpitched (say something silly like a teaspoon's worth of yeast in a 5-gallon batch) and best of all, can ferment at 100+ degrees without any off flavors.