ALDC Diacetyl Reducing Enzyme - 1 oz
Take the guesswork out of fermentation and eliminate the risk of "butter bomb" off-flavors. ALDC (Alpha Acetolactate Decarboxylase) is a specialized enzyme that prevents the formation of diacetyl before it starts. It is an essential tool for brewers looking to speed up tank turnaround times and protect dry-hopped beers from the dreaded effects of hop creep.
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AD108ADiacetyl is one of the most common—and frustrating—off-flavors in brewing, often resulting in an unwanted buttery or slick mouthfeel. While traditional diacetyl rests can help, they add days to your fermentation schedule and aren't always 100% effective, especially in heavily dry-hopped beers. ALDC works by converting alpha-acetolactate (the precursor to diacetyl) directly into acetoin. By bypassing the oxidative step that creates diacetyl, the enzyme ensures your beer stays clean and crisp, allowing you to bypass or significantly shorten your diacetyl rest.
The Ultimate Defense Against "Hop Creep"
For craft brewers and homebrewers making modern IPAs, ALDC is a game-changer. When you dry-hop, enzymes in the hops can restart fermentation, creating a secondary spike of diacetyl after the yeast has already begun to settle. Adding ALDC at the time of dry-hopping provides a safety net, ensuring your hazy or West Coast IPA remains professional and shelf-stable.
Product Highlights:
- Reduces Maturation Time: Get your beer from fermenter to glass faster by reducing the need for long conditioning periods.
- Prevents Off-Flavors: Specifically targets the "movie theater popcorn" flavor profile for cleaner lagers and ales.
- Easy Dosing: The 1 oz bottle features a dropper for precise measurement. Add to fermenter at time of yeast pitching or dry hopping at a rate of 1 dropper full per 5 gallons.
- Highly Concentrated: One bottle treats approximately 35 five-gallon batches.
- Shelf Life: The recommended shelf life is 12 months from the date the package is opened.