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When initiating the temp runs around 68 to 70 F, when the log phase is complete and the last of the three additions to the starter is complete then 45 to 55 degrees for three weeks.Till the rice drops beneath the surface indicating no more co2 being produced to float it.Usually completes in 4...

Yes mold, bacteria and yeast, lactobaccilus is a minor constituent of eighteen bacteria sequenced only four were LAB,by no means the definitive bacteria.The banana,pear like favour is attributed to ethyl acetate. The citrusy pineapple like flavour to ethyl lactate. The LAB that is common serves...

I stand CORRECTED aspergillus is a fungus, a mold and one of the organisms for rice ferments that produces the enzymes, Molds fungi require oxygen to sporulate, the hyphae ,fuzzy white mycelial growth is what produces the enzymes and breaks down the starch.It is the vegetative stage of the...

Aspergillus oryzae the bacteria that sporulates green to yellow green for saccharifying rice is not a mold . Molds are fungal not bacterial. Koji is a bacteria. Please be diligent in identifying the organisms , fungal infections are often associate to mycotoxins, something you don't want to...

Most rice ferments will show 3.6 to 3.8 ph , a comparison distilled white vinegar ph 2.4 apple cider vinegar ph 4.5 Sweet and sour works, make sure your product is pasteurized inert or adding sugar may activate yeasts and enzymes creating ^**!^^@""+?

thanks

Does that type of relay factor well with very acute hysterisis. Typicaly they run a 10 second cycle on/off included.any idea what the life expectancy for this application.I know it is relative to the heat efficiency just wondering. How often would the relay hit in tight control. I assume it is...

Does anyone know what the relay type is for the stc1000 I assume they are electromechanical vs solid state .

A valuable resource ,university research paper from china that I have referenced here has seemingly been blocked to our access. It seems the Chinese server is no longer allowing access. The paper has two chapters that are invaluable.You may be capable of access this is an alternate Grandiose...

I am constantly adding to my research and looking for scientific data Does this Chinese university paper have a address .Could you provide a reference. The solid state ferment changes from a solid to a liquid. "The rice should be sticky, not loose or even slightly soupy." This is not a...

Italian grocers sometimes have them there old school olive containers, that one is old, they use plastic barrels mostly now, they used to have straw baskets like ghianti bottles. If you have an Italian community and asked you might find one, they have Fustis as well kinda like stainless steel...

Adding liquid would definetly help .How much is a guesstimate unless you knew what your original weights were. Make sure its clean at this point, ie. boil and cool it, yeast nutrient, would possibly help if there's a homebrew shop around your whereabouts.You could always add some powdered yeast...

There are many ways to ferment rice, what is always necessary is rice,moisture ,a catalyst,(amylase) enzyme to convert the starch to sugar and yeast.Of secondary importance is a temperature range to efficiently convert the starch and initiate the yeast. I follow Japanese and Chinese traditional...

Red yeast rice as is available in North American Asian groceries is most commonly a cooking ingredient, its primary purpose has been as a food colorant. Monascus purpureus has large quantities of hydrolytic enzymes such as α - amylase, β - amylase, glucoamylase, protease, and lipase...

Do you culture the yeast in petri dishes, or just wash it and keep the suspended culture. How long does it last for you.

Most commercial sake is pasteurized ,if it says that on the bottle you are probably out of luck.The yeast would be dead. If you want a cheap sake yeast try Lalvin EC-1118 Saccharomyces bayanus Not exactly a registered sake yeast but a great yeast for sake and able to handle the cold and high...

Will the brewpi firmware work on the latest R3 version of Rasp pi.

Correct ,rhizopus predominates, some have aspergillus but rhizopus favors protein, chinese typically use wheat as a starter adding aspergillus and rice at the log phase once the starter ha been initiated.A detail of the history and practice of "yeast ball "can be found...

Greetings, I am a rice brewer in Quebec Canada; Starch is the fermentable that is used in cereal ferments. Starch is converted to sugars, enzymatically (Saccharification), whether the enzymes are sourced from Bacteria, Rhizopus (yeast balls), Aspergillus (Koji), or embryonically from germination...

These resistors can easily be found on many different and assorted printed circuit boards if you deconstruct some old consumer electronics. Note the 1002 on it.