Came on time

Buy this and kiss diacetyl goodbye. I used this with dry hop amounts of .8 oz/gal. and 1.8 oz/gal. Increases the fermentation schedule and eliminates the off flavors. This is a must have for all homebrewers.

This enzyme works, used a eyedrop worth of this enzyme at yeast pitch. I brewed a IPA at 1.065 and finished 1.012 (about 7% abv). I used a 4 oz hop stand and dry hopped with another 4 oz. After 7 primary and 3 days dry hop, bee was ready for legging. Performed a diacetyl force test just be sure and results proved the enzyme works. I will run another experiment using a larger dry hop next batch.

Works like a charm. I’ve had issues with hop creep causing high diacetyl levels in my dry hopped beers. This stops the diacetyl formation so I don’t have to wait weeks for the yeast.

This is now a must for my IPAs and an insurance policy for my other beers. I can’t stand diacetyl in my beers, especially the hoppy one. Hops and butter/butterscotch are horrible. ALDC helps avoid a dumped batch due to diacetyl, which will basically make the product pay for itself if you’re dry hopping. The vial isn’t cheap, but also do the math on how many 5 gallon batches this will cover.

I brewed two batches of the same beer recipe and found the beer with the ALDC tasted “smoother”. My beer, for reasons I did not understand at the time, was tasting a bit of an off bitter taste. I tried many times to adjust the recipes but failed until I tried ALDC. Finally, after many attempts to get back to the flavor I once had -ALDC did the trick. The hops were the problem in the production of Diacetly due to the way the hops manufactures produce their hops pellets. The alternative is to produce your own hops, but that required more time, garden space, freezer space, etc. I will use alpha acetolactate decarboxylase (ALDC) from now on when I use hops pellets.