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[[Escarpment Laboratories]] presented the first [https://www.escarpmentlabs.com/single-post/2019/11/01/The-impact-of-pitch-rate-on-kveik-ferments controlled experiment and data set] for how pitching rates might affect kveik. The lab fermented their Årset blend (a selection of several strains from Årset; see [https://www.facebook.com/groups/MilkTheFunk/permalink/2593762590651939/?comment_id=2593908627304002&reply_comment_id=2594146987280166&comment_tracking=%7B%22tn%22%3A%22R%22%7D this explanation from Richard Preiss]), Ebbegarden (contains two strains from the original Ebbegarden), the Escarpment Labs Voss single isolate, the Escarpment Labs Raftevold's Hornindal (contains two strains from the original Raftevold Hornindal), and the Vermont ale strain which was used as the control. The strains were fermented at 20ºC (the lab would have preferred to ferment at a warmer temperature, but they were limited due to laboratory space). The pitch tested rates were:
# '''1 M/mL''' (1 million cells per mL, 10% of a typical pitch rate)# '''7 M/mL''' (7 million cells/per mL, 70% of a typical pitch rate)# '''10 M/mL''' (10 million cells/per mL, a typical pitch rate).
They monitored specific gravity, FAN consumption, pH change, alcohol/glycerol production, and aroma compound production (using GC-MS). All ferments were performed in triplicate. Their major findings are listed as follows: