Tag: koji

So attempt number 4 at rice and I think I've mailed the process. Previous versions suffered from poor temp and humidity conditions, as well as overcooking the rice. This white powdery surface texture is exactly how it should be. Now to figure out what I'm going to do with the stuff! Meat curing, sake, mirin, soy, miso, cheese...

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.