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* For the full details of this study, including the full data results, see the [https://www.escarpmentlabs.com/single-post/2019/11/01/The-impact-of-pitch-rate-on-kveik-ferments Escarpment Labs blog page] and the associated [https://www.facebook.com/groups/MilkTheFunk/permalink/3020798864614974/ MTF post].
White Labs also published data on their website regarding pitch rate and temperature differences for four of their kveik isolates: WLP518(Opshaug from Stranda), WLP519(Langlo from Stranda), WLP520(Gjernes from Voss), and WLP521(Raftevold from Hornindal). Four trials were conducted total, with two trials at 0.25 mil cells/mL/°P (low pitch rate) at 20°C and 32°C, and two trials at 0.75 mil cells/mL/°P (high pitch rate) at 20°C and 32°C (see [[Kveik#Temperature_and_Attenuation|pitch rate/temperature and attenuation differences ]] below). They measured diacetyl and acetaldehyde differences between the four fermentations. Of the significant results, they found the following: <ref name="white_labs_experiment">[https://www.whitelabs.com/news-update-detail?id=69&type=NEWS White Labs website. "The Kveik Experiment". 05/02/2022. Retrieved 06/11/2022.]</ref>
* WLP518 produced higher acetaldehyde at a high pitch rate at 32°C, but not at 20°C.