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* [[Kveik#Using_Dried_Kveik_and_Viability_Over_Time|Dried kveik viability over time.]]
* [http://brulosophy.com/2019/11/25/yeast-pitch-rate-impact-of-underpitching-kveik-yeast-exbeeriment-results/ Brulosophy experiment testing pitching rate of Voss Kveik.]
====Temperature and Growth Rate====
While very warm fermentation temperatures have an impact on the speed of potentially attenuation of kveik, temperatures on the higher end of the scale can have a slightly negative impact on the growth rate of some kveik cultures. Aasen's Master's thesis reported that for all three kveik cultures tested (Ørjasæter, Gamlegrua, and Gausemel) the growth rate was slightly higher when incubated at 22°C and/or 30°C compared to being incubated at 37°C. The cultures tended to reach peak cell growth at around day 2 or 3, and then experienced a slight decline until day 7, with this decline after day 2 or 3 being slightly steeper at the hotter incubation temperature of 37°C. The warmer incubation temperature of 37°C did not result in faster growth than the cooler temperatures of 22°C and/or 30°C. Therefore, for optimal growth of kveik for starters or yeast labs, a temperature of 22°C or 30°C might be optimal for some kveik cultures <ref name="Aasen" />.
====Temperature and Attenuation====
Higher fermentation temperatures can have a negative or positive affect the attenuation and final alcohol levels of the beer, depending on the kveik culture. Aasen's Master's thesis reported slightly different finishing gravities at different fermentation temperatures for the three kveik cultures tested (Ørjasæter, Gamlegrua, and Gausemel):
{| class="wikitable sortable"
|-
! Yeast/Kveik !! Temp (°C) !! Original Gravity !! Final Gravity
|-
| rowspan="2"|Gamlegrua || 30 || 1.076 || 1.017
|-
| 37 || 1.076 || 1.018
|-
| rowspan="2"|Gausemel || 30 || 1.076 || 1.015
|-
| 37 || 1.076 || 1.017
|-
| rowspan="2"|Ørjasæter || 30 || 1.076 || 1.015
|-
| 37 || 1.076 || 1.019
|-
| rowspan="2"|Gamlegrua (with juniper infusion) || 22 || 1.083 || 1.019
|-
| 30 || 1.071 || 1.016
|-
| rowspan="2"|US-05 || 22 || 1.076 || 1.011
|-
| 30 || 1.074 || 1.013
|-
| US-05 (with juniper infusion) || 30 || 10.71 || 1.013
|-
|}
====Other Sensory Data====