Bypass the formation of diacetyl by using ALDC. A simple addition makes it possible to consistently control a troublesome area of brewing and so, consistently prevent one of the most common flavor complaints. Diacetyl is expensive to measure and control, so by bypassing its formation altogether has become very popular with brewers, especially those brewing lagers and dry-hopped pale ales.
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.