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* [https://www.facebook.com/groups/MilkTheFunk/permalink/2263497213678480/?comment_id=2264954790199389&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss recommendations on avoiding sulfur in kveik fermentations.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2483174985044034/ MTF thread by Zach Taggart on kveik producing esters similar to levels produced by kolsch yeast, and checking the accuracy of hyping kveik flavor profiles.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2353047698056764/ Brewing Pilsner-like styles with good clarity.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2356853714342829/ NEIPA with Voss Kveik, including an attenuation graph.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2483174985044034/ Kveik and ester production.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2489850817709784/ Finding traditional farmhouse ale made commercially, and commercial beers that conflate tradition.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2530669523627913/ Fermenting at colder temperatures, including lager temperatures.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2783318115029718/ Discussion on blending different kveik isolates or original kveik cultures.]
===Lactic Acid Bacteria and Wild Yeast Contaminations===