· James Torr · Personal · 1 min read
3 litres of koji rice/ yeast bubbling away about to go into a / hybrid made with 45% pils/45% raw Sussex heritage wheat berries/10% melanoidin and around 3kg of rice. @sillymoorachel this is the first beersperiment with the wheat.
Another amino post, this time koji/soy. Not a super glamorous pic I'm afraid! My first time attempting a koji culture for ages, and while it started off fine, it started sporulating quite quickly, within 36 hrs. See the green colour in the third pic. This happens for a variety of reasons, but in this case it was either too dry or too hot.
Basmati rice . First ferment in the new chamber setup. Got a useful stainless perforated gastronorm pan for this job, taking it out and resting on an aluminium baking sheet when the temp started spiking about 36hrs in.
Busy day in lab Mountfields. Processed 3 lots of : borlotti bean, marrowfat peas (aka mushy), pinto beans. On the table also are dried aspergillus sojae rice left over from the miso batch, some soy miso I made a few months ago and some I've finally put into brine with dried chili and red dates.
fermented cured brisket. Pretty happy with the results as this was a new fermentation chamber (water bowl inside a picnic hamper with a heating pad and a temp probe in the water). Now for drying.