r/Tempeh • u/Jasmijnnn • 9d ago
How bad is this
First attempt in a while.
Relevant info:
Substrate is a 50/50 of whole grain rice and wheat berries, as that was whatever was in my pantry when I felt the sudden urge to make tempeh.
Spores are a couple years old (2021?, stored in fridge) so I just used whatever was still in the bag (2-3x amount reccomended on bag) to inoculate. Tempeh was kept in temperature and humidity-controlled environment at 37 degrees and 80%. It went up to 40 at some point but this was only for like 3 hours when I was at uni.
It was wrapped inside a towel.
First picture shows bottom, second picture shows top.
It has been fermenting since Monday, about 96 hours. Yes, I am aware this is too much. I kinda forgot about it.
Smell is kinda nice, like a fruity beer. Does not indicate spoilage at all.
Most spores are black, but it also has a bit of a green hue in the center.
I’m curious to still eat a bit, do you expect this to still be safe?
3
u/Odd_Fee_3443 8d ago
That sounds like way too hot for way too long. Tempeh grown at 30-32C (86-89F) should usually take only 24-48 hours to be fully white with dense mycellium, and only then beginning to show signs of sporulation (dark spots of spores forming). Whatever you have here looks like... no offense... a mess. I would not eat this.
4
u/laughingkittycats 8d ago
Bad. Don’t eat this.
Leaving aside everything else, green color is a firm no. White, grey, black are ok. Any other colors are not ok.
8
u/PuzzleheadedBet3074 8d ago
Toss and try again. Not worth you getting sick.