Large batches small batches, what have you tried (crazy unique or conventional) that has turned out better than expected. For instance average temps for koji many say 95f but I found from a sake company they say its better (safer) for the right enzymes at 100-105f Iand i have found my koji doesn’t have a prob with this.temp (neither with 120f once before).
Also I’m am having trouble nailing down the perfect koji-kin. Getting it to grow is no prob just getting it to cover every grain seems impossible, even 50% has been alluding me for some time. Growing in a bucket I reached 92% coverage but with quantity and a larger container I am pretty sure some of the parameters need to be adjusted. Maybe you have some knowledge on this.