Changes

Higher fermentation temperatures can have a negative or positive affect the attenuation and final alcohol levels of the beer, depending on the kveik culture. Aasen's Master's thesis reported slightly different finishing gravities at different fermentation temperatures for the three kveik cultures tested (Ørjasæter, Gamlegrua, and Gausemel<ref name="Aasen" />):

! Yeast/Kveik <ref name="Aasen" /> !! Temp (°C) !! Original Gravity !! Final Gravity