CHF 245.00 HT
Achieve diacetyl-free results with ease by incorporating ALDC. This straightforward addition enables brewers to consistently manage a problematic aspect of the brewing process and effectively prevent one of the most frequently encountered flavor-related complaints. Given the costly nature of measuring and controlling diacetyl, the practice of completely bypassing its formation has gained significant popularity among brewers, particularly those specializing in lagers and dry-hopped pale ales.
ALDC (Alpha Acetolactate Decarboxylase) is an enzyme that reduces maturation times, increase efficiencies and increases production capacity. ALDC is produced from a submerged culture of Bacillus subtilis. ALDC causes the direct decarboxylation of alpha acetolactate to acetoin, thus avoids the production of Diacetyl.
Benefits Reduces Diacetyl production Significantly reduces maturation times More efficient vessel utilisation Improves beer quality
Application and rates of use when used in the initial fermentation:The product can be mixed in with the cold wort at the beginning of fermentation at a rate of 1 to 5 grams per hectolitres of wort which equates to 10 to 50 ppm. To ensure even distribution of the enzyme, it is recommended that it be added as the wort is being run into the fermenter.
Murphy & Son
1kg, 5kg
