Changes

Microbiologist and blogger Dmitri Kits [https://www.deuxkanadierbraeu.com/post/is-kveik-thermophilic-or-thermotolerant-fermentation-rates-part-1 reported a preference] for some strains of kveik for higher fermentation temperatures (35°C or 37°C) versus cooler fermentation temperatures (22°C). Both Lallemand Voss and Omega Hornindal blend fermented faster and achieved a higher attenuation at 35°C or 37°C. The Omega Lutra, however, although fermenting only slightly faster at the higher fermentation temperature versus a lower fermentation temperature of 22°C, finished at a slightly higher gravity at the warmer temperature, indicating that it might have experienced heat stress. Kits hypothesized that based on this data, some strains or kveik are thermophilic, meaning they actually prefer a warmer temperature rather than just being tolerant of it, while Lutra could be thermotolerant (tolerates higher temperatures, but prefers to ferment at a lower temperature) <ref>[https://www.deuxkanadierbraeu.com/post/is-kveik-thermophilic-or-thermotolerant-fermentation-rates-part-1 Dmitri Kits. "Are kveik thermophilic or thermotolerant: fermentation rates part 1." DEUX KANADIER BRÄU blog. 02/01/2021. Retrieved 02/03/2021.]</ref>. Kits later reported that the optimal fermentation temperature for [https://www.deuxkanadierbraeu.com/post/omega-lutra-kveik-optimum-temperature-and-performance-review Omega Labs Lutra kveik is 33-34ºC], but can still efficiently attenuate wort at temperatures as high as 40-42ºC, (although he the final gravity was a couple of points higher than at cooler fermentation temperatures). He reported more more acidity and astringent flavors at 40-42ºC and more body and a cleaner ferment at 20-28ºC.