Koji fermentation timing for shoyu
Posted: Wed Mar 13, 2019 8:23 pm
I am in the process of making shoyu and at hour 40 of the bean and wheat koji fermentation I discovered that the temperature had spiked to 45°C. This happened overnight so I wasn’t sure how long the temperature had been elevated. The koji was relatively mature and I wasn’t able to monitor the koji over the next few hours so I opted to mix the moromi early.
Does anyone have experience with this? I am wondering what the best course of action is in this case. I am assuming that ideally I would have monitored the koji carefully to make sure that it didn’t sporulate early and proceeded as normal. But perhaps I’ve ruined the whole mix by going over the ideal temp for the development of the correct enzymes. I’d love to get feedback from folks with more experience.
Does anyone have experience with this? I am wondering what the best course of action is in this case. I am assuming that ideally I would have monitored the koji carefully to make sure that it didn’t sporulate early and proceeded as normal. But perhaps I’ve ruined the whole mix by going over the ideal temp for the development of the correct enzymes. I’d love to get feedback from folks with more experience.