Episode 095 | Using Koji To Malt Barley w/ Tom Williams and Dr. Brett Taubman
The Brü Lab
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Experimenting with Koji: Malting Barley for Beer Production
This chapter explores the use of koji in malting barley, examining different strains and their effects on flavor and enzyme activity. It also discusses the optimal conditions for koji cultivation and the implications for beer production, particularly regarding extract and sugar content.
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