ALDC - Diacetyl Reducing Enzyme 1 oz

Protect your beer from hop creep with ALDC, an alpha acetolactate decarboxylase enzyme from CellarScience. When dry hopping introduces trace fermentable sugars to finished beer, yeast can restart fermentation and produce unwanted diacetyl—that butter or butterscotch off-flavor. ALDC prevents this by limiting diacetyl production at yeast pitch or during dry hopping, helping you achieve clean flavor and shorter conditioning times before packaging. Directions: Add 1 dropper of ALDC to 5 gallons of wort at yeast pitch and ferment normally. OPTIONAL: If making an IPA with a large dry hop charge, add 1 dropper with the dry hops to prevent diacetyl formation from hop creep. Will dose approximately 35, 5 gallon batches. Dosage: 1 dropper for 5 gallons (20L) of wort at yeast pitch. Store in the refrigerator between 33-50F Working pH: 4.0 - 7.0 Shelf life is 12 months from opening ALDC - alpha acetolactate decarboxylase - the same powerful enzyme used in commercial breweries. Note, ALDC will not remove existing diacetyl, it is a preventative.