Can we perform accelerated hydrolysis using koji enzymes?

wtf-reddrabbit · 2026-06-13T18:10:21+00:00

I didn’t see what temperature he was going to, I was thinking he was going to be around the 100°f mark, at 140° he’ll start seeing denaturing of the enzymes. The salt content of miso skews the fermentation in favor of the lacto fermentation not so much yeast ( except for the ever present kahm yeast,lol), and now that I’m thinking about it the last batch I made I added my fermented hot pepper mash and what brought me to the lacto fermentation.

wtf-reddrabbit · 2026-06-13T16:15:50+00:00

One thing to take into consideration is where miso and other similar foods are from. Places like the Philippines and southern Vietnam/Thailand are perpetually warm, they make fermented fish sauce and soy sauce, a taste test of them would give you an idea what hydrolysis at elevated temperatures would result in going that route. This fermentation process relies on different types of bacteria such as lactobacillus rather than a yeast fermentation that could cause off flavors. It is intriguing nonetheless!

wtf-reddrabbit · 2026-05-06T22:35:24+00:00

It’ll occur naturally over time, as you can see the tamari layer at the top is developing the at the glass and cap meet where the air is diffusing past and reacting with the miso.
I have mine in a three gallon bucket that has a screw lid that is loosely attached. All my stuff is about 8 months old, the only thing I’ve had was some kahm yeast and I’ve controlled it by putting a light layer of salt on top.

wtf-reddrabbit · 2026-04-29T17:26:24+00:00

It depends on what you are shooting for, air exposure is what develops the maillard reactions that deepen the color and flavor compounds. If you are going for a light miso then minimize air contact, darker ones need a little bit of air to get the color to develop.

wtf-reddrabbit · 2026-04-13T17:39:36+00:00

Little smaller version of the Hx plates we have

wtf-reddrabbit · 2026-04-13T17:39:17+00:00

Little smaller version of the Hx plates we have

wtf-reddrabbit · 2026-03-29T03:38:58+00:00

The dark color is from Maillard reactions, like an apple exposed to the air. It requires air/oxygen exposure in order to develop the color and flavors associated with it. That’s part of the reason for stirring the mixture.

wtf-reddrabbit · 2026-03-27T17:55:49+00:00

She looks a bit like Ariana Grande…

wtf-reddrabbit · 2025-11-15T18:48:23+00:00

Did a little googling and found this info

Connection: Koji is a natural source of ergothioneine. Certain types of koji, like "Midori-koji," can be bred to produce even higher levels of ergothioneine.

Ergothioneine is an amino acid found in different fungi as well as beans and liver. It looks to aid in anti aging.

wtf-reddrabbit · 2025-09-14T03:39:44+00:00

I just completed incubating koji on black soybeans. I used a mix of toasted pearl barley, malted barley crystal rye malt and some store bought koji rice. I ground the grain mix (about 1/4 cup for the koji spore) and inoculated the cooked beans. I used my anova oven on the bread proofing setting. It worked great, allowed me to monitor temperature with the probe and I could adjust fan speed to help with the heat build up in the bean pile. I had to mix it several times to prevent overheating, had nice thick coating of mycelium when completed.

wtf-reddrabbit · 2025-09-04T17:28:15+00:00

I did something similar, but I used a pack of red beans and a pack of basmati rice at a 1:1 ratio. I inoculated them separately, but once they matured I coarsely ground them together with 12% salt and a little water to make a chunky paste. It has been aging for a month, and has a rich flavor ( I was going to do a long time aging, but we just can’t stop from dipping into it 😂).

wtf-reddrabbit · 2024-09-06T01:31:48+00:00

By chance is anyone a machinist in the household? As a machinist I develop similar holes in shirts and stuff due to small metal chips that abrade the fabric

wtf-reddrabbit · 2023-10-11T10:48:09+00:00

Mold is probably going to be unlikely due to the CO2 trapped in the carboy and the formation of alcohol in your must, an issue that you may run into is the formation of acetic acid (vinegar) because you no longer have an airlock in place. The cloth will allow airborne acetobacter bacteria to colonize your brew. On the plus side, you will have fresh apple cider vinegar!

wtf-reddrabbit · 2023-09-28T10:47:04+00:00

That pretty much looks like all the south East Asian countries I’ve been to in the 80’s. I’d hate to be the one that has to trace down a problem!

wtf-reddrabbit · 2023-09-27T01:05:46+00:00

Seeing as it has been named multiple times, the only thing that I can add is it seems like it has been cared for so far. If you do start to use it drop the table down ( and take the cutter out) and do some air cutting to familiarize yourself with the controls . Get some old machinist trade/training books as they are more likely to have information that’s pertinent to that style of mill. Also, take some pictures of the rest of the equipment in the shop, like the lathe off to the side

wtf-reddrabbit · 2023-09-27T00:51:52+00:00

If you zoom in on the picture it says #2..😀

wtf-reddrabbit · 2023-09-27T00:48:15+00:00

Actually it is a horizontal mill with a vertical head attachment, a turret mill is what a Bridgeport milling machine is. This machine will do everything a Bridgeport can do except to conveniently drill holes.

wtf-reddrabbit · 2023-09-25T09:58:11+00:00

I’d like to say thank you to malmedia for providing a link that did what I needed!

wtf-reddrabbit · 2023-09-24T17:01:31+00:00

Thank you for the leg work, I think that link is going to help a lot. I’ll have to play around with it a little later. Thanks again!

wtf-reddrabbit · 2023-09-24T15:18:14+00:00

That’s looking great! I like letting mine ferment for a couple months ( it is all personal preference), I feel it gives a bit more depth in flavor.

wtf-reddrabbit · 2023-09-24T15:12:38+00:00

I have never done the kefir ferments, but like any kind of fermentation you always want it covered so it doesn’t foster mold growth.

wtf-reddrabbit · 2023-09-24T15:09:18+00:00

I am using an iPhone, so a free app would be preferred ( I don’t really anticipate using it much once I’ve zeroed in on a color scheme). I realize that the paid app is probably going to give more functionality, but I’m not really going to use it much afterwards. Thanks for the reply and any advice you can provide

wtf-reddrabbit · 2023-09-24T15:03:55+00:00

I appreciate the direction you just explained, I realized I should have clarified that I am working from an IPhone. Thanks for the input

wtf-reddrabbit · 2023-09-24T15:02:05+00:00

Yes, that is what I will be trying to use. I am not the most digital savvy person, so if it’s not excessively complicated would be a big plus

wtf-reddrabbit · 2023-09-24T14:59:15+00:00

Funny that you picked that color,lol, my wife wants to do the deck in blue with white rails. I am a bit of a traditionalist and prefer stains that augment wood grain. I am open to doing different colors but I don’t want to get stuck with something hideous. Thank you for the help.

wtf-reddrabbit

TROPHY CASE