It's Alive!!!!

So today was the momentous occasion of cooking 3 batches of rice, cooling them, adding them to the koji, then dumping that into the carboy.

Within 20 minutes of this new addition the mash began to bubble.



The only problem is that I now have to figure out how to triple the amount of remaining kome-koji before I add the next batch of rice. So I somehow need to condense 40 hours of koji incubating without risking contaminating it down to about a 24 hour period. I have an idea though. I'll let you guys know how it goes tomorrow or Monday.