by orangebird on Wed Nov 03, 2010 9:10 am
first time making koji, day 1....well, it all looked good when i went to bed, gave my hot water bottles a little bump up to get them through the night, and when i woke up 8 hours later, the koji temperature was at 116! way above the recommended range. does it produce its own heat at this stage, like tempeh? and, more importantly, is it dead? i cooled it off and put it back in, but no point in continuing if i've killed it. any ideas?