The Problem of Hop Creep
As modern beer styles call for increasing amounts of dry hops, a new risk for off-flavor in the finished beer arises. Hop creep is the result of yeast beginning a new fermentation when dry hops with trace amounts of fermentable sugars are introduced to the finished beer.
The Solution - ALDC Enzyme
CellarScience's ALDC Enzyme is a helpful enzyme that can be added at yeast pitching or along with your dry hops to limit the production of Diacetyl, protecting your finished beer from off-flavors and reducing the conditioning time needed before it's ready to bottle or keg.
How it Works
ALDC, or alpha acetolactate decarboxylase, works by reducing Diacetyl production, resulting in a smoother tasting beer. This enzyme can be added to fermenter at time of yeast pitching or dry hopping at a rate of 1 dropper full per 5 gallons.
Benefits for Any Beer Style
Using ALDC during fermentation can benefit any beer style by reducing Diacetyl production. This means you can enjoy a cleaner, more consistent taste in all your brews.
Get the Best Results
For best results, use ALDC Enzyme in conjunction with proper brewing and fermentation techniques. With its easy-to-use formula and convenient packaging, you can focus on crafting the perfect beer.