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edits
Changes
added Final Beer pH section
Note regarding Granvin strains: Preiss is still trying to sort out which Granvin yeasts are duplicates and which are unique.
====Final Beer pH====
Kveik also tend to finish beers at a slightly low pH. Data from Escarpment Labs showed that kveik finishes around 4.25 pH while conventional ale yeast strains finished around 4.50 pH for the same wort. This can have an impact on the overall sensory nature of kveik. For example, a lower pH is sometimes associated with the perception of a thinner body as well as a harsher and more astringent hop character. The use of buffering minerals in the mash such as baking soda, lime, or chalk, can help adjust the pH back up if needed <ref>[https://www.escarpmentlabs.com/single-post/2019/10/20/Crispy-brewing-with-kveik Richard Preiss. Escarpment Labs blog post, "Crispy brewing with kveik: mind the pH gap." 11/26/2019. Retrieved 11/26/2019.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/3082701461758047/ Richard Preiss. Milk The Funk Facebook thread on kveik resulting in a lower pH for final beer. 11/26/2019.]</ref>.
====Pitching Rate====