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See also:
* [https://www.escarpmentlabs.com/single-post/2019/10/20/Crispy-brewing-with-kveik "Crispy brewing with kveik: mind the pH gap," by Richard Preiss at Escarpment Labs.]
====Propagation Characteristics====
[https://www.mbaa.com/publications/tq/tqPastIssues/2022/Pages/TQ-59-3-1015-01.aspx Carriglio et al. (2022)] compared propagation characteristics between WLP001 (California Ale Yeast), WLP830 (German Lager Yeast), and WLP518 (Opshaug kveik), using modern yeast propagation methods (12.5°P wort, 25°C temperature, 14.7 grams of yeast nutrient, constant aeration, recirculated with a pump, and with a total propagation time of 26 hours).
====Pitching Rate====