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* There were no clear trends as far as how much FAN was consumed by the kveik based on pitching rate, although Årset and Vermont Ale yeast consumed less FAN for the lowest pitching rate. They concluded that high FAN levels are recommended, especially for lower gravity wort.
* Terminal pH was lower for Årset and Ebbegarden, and a little higher for the other strains (~4.15 versus ~4.4); however, pitching rate did not correlate to any patterns.
* No discernible trend in over all ester production depending on pitch rate, although there were some differences depending on ester type and kveik.
* Kveik produce more organic acids than Vermont Ale yeast, duplicating results from the previous Escarpment Labs study on kveik.
* Årset and Ebbegarden produced citronellol at levels similar to Vermont Ale yeast, which indicates that these cultures might be capable of biotransformation similar to the Vermont Ale strain.
* There was a trend for increased aroma intensity for some of the kveiks (Voss and Hornindal) as the pitch rate decreases. However, this is not true for Årset and Ebbegarden, where the trends were less clear.
For the full details of this study, see the [https://www.escarpmentlabs.com/single-post/2019/11/01/The-impact-of-pitch-rate-on-kveik-ferments Escarpment Labs blog page].
====Other Sensory Data====