Kviek Yeast.

[Redwulf]

CML Voss is great stuff, it really lends itself to hazy beers, If you want something cleaner try Kveik Ubbe for pseudo lagers.

Pitch it hot, 28°c-32°c is a good start but you can go up as high as 40°c. From experience the higher temp the more pronounced the Orange Esters are.

It can chug through a 6-8% brew in as little as 36 hours, but give it at least 72 hours to clean up, I normally give mine 4 days if I am dry hopping, adding the hops when the krausen drops.

 

[Little Rock Brewing]

Sounds perfect. I brew on Sundays and like to bottle on Friday afternoon as a post work wind down with my workmate.
This will fit right in with that.

 

[The Baron]

Redwulf has got it spot on I pitch high 1. because its easier and quicker to get the yeast in and 2. I like the slight orangey taste you can get but it is only slightly noticeable in less hoppy beers. I used to put Marmalade in some of my bitters/ales to get this so goes with my palate but it is only slight.
There are many types of Kveik to suit most beers just read up on the CML site and they tell you what to use for more specialised beers