Kveik Yeast new to me and still chugging?

[Kveik Freak]

You do exactly what I do I pitch high and wrap it up to hold the temp for a few days then let it slowly go down to room temp. I then keg after 10 days.
it must have been releasing some CO2 which was making the airlock bubble but since that my next batch went to plan

That sounds pretty similar- I like to use what I call the "bobbing bucket" method of temperature control. I use an aquarium heater to heat a large bucket of water and float the fermentation chamber (sealed bucket with an airlock) in it.