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====Temperature and Attenuation====
Higher fermentation temperature seems to not have a large impact on final gravity and attenuation. [https://nmbu.brage.unit.no/nmbu-xmlui/handle/11250/2681970?show=full Aasen's Master's thesis ] reported statistically insignificant or minimal differences in finishing gravities at different fermentation temperatures for the three kveik cultures tested (Ørjasæter, Gamlegrua, and Gausemel):
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