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They monitored specific gravity, FAN consumption, pH change, alcohol/glycerol production, and aroma compound production (using GC-MS). All ferments were performed in triplicate. Their major findings are listed as follows:
* A low pitching rate of 1 million cells/mL attenuated the sample slightly slower than the higher pitching rates, but all pitching rates resulted in a similar finishing gravity, including the Vermon Ale yeast. The kveik fermented faster than other brewer's yeast even at the lower fermentation temperature.
* There were no clear trends as far as how much FAN was consumed by the kveik based on pitching rate, although Årset and Vermont Ale yeast consumed less FAN for the lowest pitching rate. They concluded that high FAN levels are recommended, especially for lower gravity wort.
* Terminal pH was lower for Årset and Ebbegarden, and a little higher for the other strains (~4.15 versus ~4.4); however, pitching rate did not correlate to any patterns.