Alpha Acetolactate Decarboxylase (ALDC) - 1 kg

ALDC is an enzyme that causes the direct decarboxylation of alpha acetolactate to acetoin, thus avoiding the production of Diacetyl and reducing maturation time.  

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 hectolitre 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.  

When used post fermentation

When added post fermentation rates of 1 to 5.0 grams per hectolitre of beer should be used. The enzyme should be added to the bottom of the vessel and then back flushed with carbon dioxide for 5-15 minutes to ensure adequate mixing.