ALDC 1kg - Murphy & Son

Murphy & SonSKU: 7339905810530

By using Alpha Acetolactate Decarboxylase (ALDC), you can easily prevent the formation of diacetyl and thus consistently avoid one of the most common off-flavors in beer. It is also recommended to prevent hop creep that can occur during dry hopping.

Price:
Sale price3.479,00 kr
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Description

ALDC 1 kg – Murphy & Son – enzyme against diacetyl and hop creep

ALDC (alpha-acetolactate decarboxylase) from Murphy & Son is an enzyme that prevents the formation of diacetyl, one of the most common off-flavours in beer. It also reduces hop creep, which can occur with dry hopping. Diacetyl is expensive to measure and control, which is why many breweries use ALDC, especially those brewing lager and dry-hopped pale ale.

Please note: This product is only available in Norway.

ALDC is produced from a culture of Bacillus subtilis. The enzyme decarboxylates alpha-acetolactate directly to acetoin, so diacetyl is not formed. This shortens maturation time and improves tank utilisation.

Benefits of ALDC

  • Reduces diacetyl formation
  • Reduces hop creep that can occur with dry hopping
  • Shorter maturation time
  • Better utilisation of fermentation tanks
  • More consistent beer quality

How to use ALDC

Mix 1–5 g per hl of wort into the cooled wort at the start of fermentation. This equals 10–50 ppm. For even distribution, add the enzyme while the wort is transferred to the fermentation tank.

Read more about how ALDC helps with hop creep at Murphy & Son: ALDC – for those about to hop.

Frequently asked questions about ALDC

How much ALDC should I use?

1–5 g per hl of wort, equal to 10–50 ppm. For 1000 litres that is 10–50 g.

When is ALDC added?

To the cooled wort at the start of fermentation, ideally while the wort is transferred to the fermentation tank so the enzyme is evenly distributed.

What is hop creep?

Hop creep is a secondary fermentation that can occur with dry hopping, because enzymes from the hops break down dextrins into fermentable sugar. It can lead to more diacetyl and higher CO2 levels than planned. ALDC reduces this.

Why does ALDC shorten maturation?

Without ALDC, the beer has to rest until the yeast has reabsorbed the diacetyl. When ALDC converts alpha-acetolactate to acetoin, little diacetyl forms and the beer can mature faster.

Related

Technical data sheet

Safety data sheet

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