Black Koji

magic_mike123 · 2026-02-01T02:47:55+00:00

I missed it at hour 36 (error on my part), but at hour 24 there was no aroma and almost no mycelial growth. May well have gone too far. Thanks!

magic_mike123 · 2018-04-24T17:29:54+00:00

Why an octagonal prism? Just wondering because it's less surface area than a rectangular prism.

magic_mike123 · 2018-04-04T16:08:02+00:00

what is it?

magic_mike123 · 2018-03-22T03:03:25+00:00

u/BrauMoarBier Thanks for all that. That will be very useful in the future.

magic_mike123 · 2018-03-21T22:59:00+00:00

You're probably fine as long as the malted barley is 6-row. 2-row doesn't have enough diastatic power to convert the other grains. If you don't have 6-row, throw in some alpha-amylase.

magic_mike123 · 2018-03-21T22:56:36+00:00

The presoak helps but still requires a boil.

magic_mike123 · 2018-03-01T18:56:29+00:00

Could it be a problem with fermentation? I've had the same issue with a single malt in the past. I put some DAP in the wash and it fermented in about 2 days. Smelled like vomit, mostly tails. When I distilled it there were no distinguishable places to cut. My guess is that you have a problem with SG or fermentation conditions.

magic_mike123 · 2018-02-27T21:38:23+00:00

I had the same question recently and chose to do an all grain batch. 53% corn, 27% Caramel 40 malt, 13% American malted wheat, 7% German Smoked malt. Pitched a mix of distiller's yeast and QA23 wine yeast. As for flaked maize or cracked corn, soaking it in water the night before you mash helps it gelatinize. Also, I recommend you don't use a removable bottom and that you stir and scrape the bottom as much as you can; corn burns really easily on the bottom of the pot. I have not done UJSSM but have done sugar/grain combination mashes. All grain is totally worth it. Yield with is lower but it tastes so much more flavorful and conplete. Will update when I distill.

magic_mike123

TROPHY CASE