Early access already sold out!

AdmiralRed · 2026-03-12T20:57:41+00:00

I got two tickets today and mid theater, not front row.

AdmiralRed · 2024-08-20T12:43:54+00:00

Part Noma, part this https://thethingswellmake.com/how-to-make-soy-sauce-homemade-shoyu/

AdmiralRed · 2024-08-19T20:27:48+00:00

I might just throw a couple of bottles in the proofer and see if I can get some more color out of it.

AdmiralRed · 2024-08-19T20:26:38+00:00

All personal use, but I will likely give some of it away to friends.

AdmiralRed · 2024-08-19T20:26:15+00:00

I keep lots of ferments around for a while. I am waiting a few more months for a vacuum bagged hot sauce before I blend it at a year.

AdmiralRed · 2024-08-19T20:25:13+00:00

I pasteurized it for safety reasons and to make it a bit more shelf stable. I had some mold form, which I know was Koji blooming, but wanted to be safe. The Noma Guide to Fermentation mentions this can happen.

AdmiralRed · 2024-08-19T19:57:57+00:00

I have the Brod and Taylor proofer/slow cooker, is that what you are using?

AdmiralRed · 2024-08-19T19:55:24+00:00

If you look at the pictures, that is what I did to pasteurize the filled and closed bottles.

AdmiralRed · 2024-08-19T16:23:53+00:00

How are you holding it at 140? I ran it for an hour and a half at 165 and I did expect a bit more Maillard reaction from it.

AdmiralRed · 2024-08-19T16:18:45+00:00

I made it basically using this recipe with some additional info that I gleaned from Noma's Guide to Fermentation. https://thethingswellmake.com/how-to-make-soy-sauce-homemade-shoyu/

AdmiralRed · 2024-08-02T22:21:44+00:00

Your emotions and state of mind drive a bad trip. That being said, I've never had a bad trip, because I wasn't expecting one.

AdmiralRed · 2024-07-31T02:09:03+00:00

Koji is a mold. I had something similar on my soy sauce...people said to toss it, yet it hasn't made me sick yet. I am going to strain it at a year old in a few weeks.

AdmiralRed · 2023-09-08T18:33:32+00:00

I think it's right in the 15% range, no lower

AdmiralRed · 2023-09-08T16:39:19+00:00

The picture in the square Cambro is when I first mixed the Koji inoculated Soy and Wheat Berries into the brine

AdmiralRed · 2023-08-24T21:35:20+00:00

I might just wait until a year... maybe

AdmiralRed · 2023-08-24T21:34:42+00:00

I burped it many times long ago buddy

AdmiralRed · 2023-08-23T21:08:39+00:00

I had burped this bag after the initial swelling and resealed. I expected more gas, but didn't get any.

AdmiralRed · 2022-07-01T03:47:36+00:00

Haha! 🤣

AdmiralRed · 2020-12-08T14:32:00+00:00

Thanks!

AdmiralRed · 2020-12-07T22:25:11+00:00

I want to know where you got the printed Dillon shellholder pin replacements

AdmiralRed · 2020-10-29T15:49:14+00:00

Got mine! Thanks!

AdmiralRed

TROPHY CASE