13,586
edits
Changes
→Pitching Rate
* Årset and Ebbegarden produced citronellol at levels similar to Vermont Ale yeast, which indicates that these cultures might be capable of biotransformation similar to the Vermont Ale strain.
* There was a trend for increased aroma intensity for some of the kveiks (Voss and Hornindal) as the pitch rate decreases. However, this is not true for Årset and Ebbegarden, where the trends were less clear.
* 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, WLP519, WLP520, and WLP521. 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 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>