barley koji - how far

[terji]

Hi,

was making barley koji for a while but always stopped it when it was nice and white. Recently I have read that sometimes people let it go to "flowering" phase where koji turns greenish-yellow. I have seen it starting on my last batch but did not let it go past just few grains.
Any experience with that?

thanks!

[cerbu]

barley has more minerals than rice so the same given strain tends to spore faster than on rice, no problem to have it greenish. Rolled rye is a good substrate too, slight nutty aroma, I let it greenish on purpose.
On legumes almost always it's turning green

[terji]

I have "barley" koji spores from https://www.fermentationculture.eu/shop/barley-koji/ here.
The growth usually starts very slowly but I guess it is because I cook the barley (no steamer here) and it takes some time to dry out a bit in incubator.

I usually soak for 30min then cook till transparent and then it goes straight into box. Should I leave it air-dry for a bit?

On the day 3 it is nice white and clustered together and that is where I usually stop it and drop into Miso. I will try to wait a bit longer this time!

[cerbu]

I use a steaming basket https://www.youtube.com/watch?v=CFFKNuRLrrc in a pressure cooker , the water stays under and does not touch the grains , which are wrapped in cheese cloth, easy to remove. Yes, dry it a bit, and adjust the humidity by mixing in some roasted cooled flour with the spores , desintangle the grains several times during incubation to have the best level of enzymes
https://www.youtube.com/watch?v=HarBRM18kUY&t=52s

[terji]

This is koji after 48h in at around 33-35C. Smells sweet and starting to cluster...

[terji]

and now at 60h - this is usualy when I take it and make miso with it.

There is some green/yellow starting to appear I will give it another 12 and see...

[terji]

This is 72h - it is starting to flower but I do not have time so it goes straight into Miso today...