Originally Posted by geniz
Excellent! Can you give your exact recipe with the rice powder and flour?
I have always let mine go at room temp. Abt 20C. Thought the nuruk might need higher temps but I think I'll try fermenting colder.
It is pretty much the same as the others but here are the tricky parts..
Don't over cook the rice ...results in liquidfied wort.
Lower the temperature the less sour it appears 15-18C can not detect any sourness. The macoli factory mentioned that their brew always taste better in the winter. They would not reveal their exact temperatures though.
Cool the rice and nuruk well. I always rushed this step as it appears that the warm pockets activates the bacteria in the nuruk leading to sourness.
I am paranoid about contaminants so I use a semi-sealed coleman cooler where I shut the valve 90 percent which only allows air out when the cooler has a small pressure inside...during fermentation, I hear a constant hissing sound. I shake it 2 times a day like others.
I used smaller amount of nuruk than others not ground up in a blender. I saw on youtube that the guy grinds his nuruk...but I have not had a good experience doing that...it just liquifies the wort. I heard people using even less than me with good results. I guess all nuruk is not created equal because some nuruk actually contain hops...this is probably why there are so many variations.
As well H-mart also sells a macoli kit that you just add water and wait. It turned out ok but mine was 100x better. The macoli kit tasted funny with the taste of cotton bag that it reside in overpowering.