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Kveik also tend to finish beers at a slightly low pH than conventional ale yeast and lager yeast. In a survey of data from around 60 strains of yeast total, Escarpment Labs showed that kveik strains on average finished around 4.25 final beer pH while conventional ale/lager yeast strains finished on average around 4.50 final beer 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 desired <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>.
This tendency to producer slightly lower pH beers than normal brewing yeast is not universal, however. [https://nmbu.brage.unit.no/nmbu-xmlui/handle/11250/2681970?show=full Nadia Marlen Aasen's Master's thesis from Norwegian University of Life Sciences] found that the same wort fermented with US-05 finished between 3.8-4.0 pH, one Ørjasæter kveik isolate finished at 4.1-4.2 pH, one Gamlegrua kveik isolate finished at 4.1-4.3, and one Gausemel kveik isolate finished at 3.8-4.0 pH <ref name="Aasen" />.
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