u/goldfactice

Currently growing koji following the recipe from noma's book. It's been 42 hours at 30° and 75% humidity. The smell is very fruity and typical of Koji. I'm seeing greeny, yellowish spots forming should I stop or not? In the noma's book they say the 40th to the 48th hours are the more important as their is more enzymes created so I'm quite confused, I don't want it to sporulate tho.

Thanks for your advices dear fermenters