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====Temperature and Attenuation====
Higher fermentation temperatures can temperature seems to not have a negative or positive affect the large impact on final gravity and attenuation and final alcohol levels of the beer, depending on the kveik culture. Aasen's Master's thesis reported statistically insignificant slightly different differences within the margin of error in finishing gravities at different fermentation temperatures for the three kveik cultures tested (Ørjasæter, Gamlegrua, and Gausemel):
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| 37 || 1.076 || 1.019
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