schindler.daniel
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- Apr 13, 2019
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Hi there,
I've a question out of curiosity. I do small batch brewing with a malt pipe system and I was wondering if someone tried to do koji fermentation of the spent grains.
There are not many resources to find on Google and nothing in this forum. The best source I found so far is the following scientific poster:
http://www.barleycanada.com/wp-content/uploads/2018/02/P11-Lamoureux.pdf
Did anyone of you have ever tried it? Is it worth i? I could imagine it might be interesting especially when the grain bill gets a bit more interesting. If the koji is processed to miso it should have potentially nice flavours. I also realise that the remaining husks might be an issue. But drying the koji and making a flour out of it before mixing with soy beans could be an option.
Would be interesting if anyone of you has experience with it or some thoughts on it.
Many thanks!
I've a question out of curiosity. I do small batch brewing with a malt pipe system and I was wondering if someone tried to do koji fermentation of the spent grains.
There are not many resources to find on Google and nothing in this forum. The best source I found so far is the following scientific poster:
http://www.barleycanada.com/wp-content/uploads/2018/02/P11-Lamoureux.pdf
Did anyone of you have ever tried it? Is it worth i? I could imagine it might be interesting especially when the grain bill gets a bit more interesting. If the koji is processed to miso it should have potentially nice flavours. I also realise that the remaining husks might be an issue. But drying the koji and making a flour out of it before mixing with soy beans could be an option.
Would be interesting if anyone of you has experience with it or some thoughts on it.
Many thanks!
