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Note regarding Granvin strains: Preiss is still trying to sort out which Granvin yeasts are duplicates and which are unique.
*[https://docs.google.com/spreadsheets/d/1I4-xrQlr3bdBOcgfuCS92pg_3acNSvlraIxY_DiYZOM Google Spreadsheet of anecdotal experiences the fermentation characteristics and flavor of different kveik cultures (translate from Norwegian).]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2921197574575104/ Roi Krispin's project to have 16 homebrewers judge and compile flavor descriptors for beers brewed with a simple recipe and split fermentation with Sigmund Gjernes Voss, Terje Raftevold Hornindal, Tormodgarden, Ebbegarden, Framgarden, abd Simonaitis.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2965991863429008/ Travis Morita's controlled experiment with a simple wort and sensory testing using DraughtLab; kveik tested: Voss (Imperial Loki), Hornindal (Omega), Oslo (Bootleg Biology), Ebbegarden (original culture), Framgarden (original culture), and Opshaug (White Labs).]
See also (anecdotal/tips):
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2183542451673957/ MTF thread with tips and experiences with various low pitching rates with different kveik cultures.][http://www.milkthefunk.com/w/images/3/3e/MTF_thread_with_tips_and_experiences_with_various_low_pitching_rates_with_different_kveik_cultures.jpg Archive]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2198297083531827/ MTF thread on dry hopping at warmer temperatures when fermenting with kveik.]