Posted: 3/24/2025 6:58:19 PM EDT
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I was doing some reading, and one of the newer products available to us is this enzyme that helps reduce diacetyl. It basically consumes the pre-cursor to the diacetyl. ALDC is the acronym for the long name. Sounds promising! Link to morebeer product White Labs product information Supposedly works great in conjunction with dry hopped beers. You add it when you pitch your yeast. |
Bro, I stayed in the Marines for 26 years and been to cola warrior like 10 times, I'm all about bad decisions. -HDLS
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Sounds like a White Labs gimmick to me. I wouldn't waste my money on it. I'm not a bio-chemist like Chris White. But, I do know that yeast produce the precursor to diacetyl. They also consume the diacetyl that is produced and enzymatically reduce it. Yeast reabsorb diacetyl and convert it to acetoin and subsequently to 2,3-butanediol. My point is that, if you oxygenate appropriately and pitch enough yeast. Your yeast will take care of any diacetyl and precursors they produced. If your fermenting super cold. Like a lager at 50F, then raising the temperature near the end for a diacetyl rest will help the yeast. If you have a good and health fermentation there will be no diacetyl to worry about. Yeast companies are notorious for over stating cell counts and understating acceptable pitch rates. I am for sure not against brewing innovations. Like, the new hop resins, cryo, and Lupos. They are outstanding new products. But, I also tend to not mess with things that aren't broken. |