Description
ALDC 1kg - Murphy & Son
Prevent hop creep and diacetyl formation by using ALDC. A simple addition that allows consistent control of a troublesome brewing area and thus consistently prevents one of the most common off-flavors. Diacetyl is expensive to measure and control, so by preventing its formation, ALDC has become very popular among breweries, especially those brewing lager and dry-hopped pale ale.
ALDC (Alpha Acetolactate Decarboxylase) is an enzyme that reduces maturation times, increases efficiency, and increases production capacity. ALDC is produced from a culture of Bacillus subtilis. ALDC directly causes the decarboxylation of alpha-acetolactate to acetoin, thus avoiding the production of diacetyl.
Benefits of ALDC
- Reduces diacetyl production
- Reduces hop creep that can occur with dry hopping
- Significantly reduces maturation time
- More efficient utilization of fermentation tanks
- Improves beer quality
Use of ALDC
1 to 5 grams per hl of wort can be mixed with the cooled wort at the beginning of fermentation, equivalent to 10 to 50 ppm. To ensure even distribution of the enzyme, it is recommended to add it as the wort is transferred to the fermentation tank.
Here you can also read more about how ALDC can help you with Hop Creep: 'ALDC- for those about to hop'
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