- Eliminate Diacetyl: Prevents buttery off-flavors from forming by converting precursors into flavorless acetoin.
- Faster Grain-to-Glass: Skip the diacetyl rest and safely shave up to two weeks off your lager maturation schedule.
- Stop Hop-Creep: Neutralize frustrating secondary diacetyl spikes by dosing directly alongside your dry hops.
Nobody wants an accidental butterscotch bomb. Say goodbye to diacetyl off-flavors and drastically speed up your pipeline with White Labs Brewzyme-D. Formulated with the highly effective enzyme Alpha Acetolactate Decarboxylase (ALDC), this powerhouse additive is your ultimate insurance policy for brewing exceptionally clean beer.
Instead of waiting around for your yeast to naturally clean up diacetyl at the end of fermentation, Brewzyme-D stops it before it even starts. When added alongside your yeast pitch, the enzyme actively breaks down alpha acetolactate—the direct precursor to diacetyl—and converts it into flavorless acetoin. Because the precursor is removed, diacetyl literally never gets the chance to form.
Why Choose Brewzyme-D?
- Banish Diacetyl Off-Flavors: Eliminate the risk of buttery notes in your glass and drastically improve the overall quality and crispness of your beer.
- Stop Hop-Creep in Its Tracks: Heavily dry-hopped IPAs are notorious for secondary diacetyl spikes. Dosing Brewzyme-D during your dry-hop addition completely neutralizes this frustrating "hop-creep" effect.
- Lightning-Fast Turnarounds: Save crucial time and money. By skipping the lengthy diacetyl rest, you can safely shave up to two full weeks off your lager maturation schedule, getting your beer from grain to glass faster than ever.
Specs:
- Dosage: One 10 mL pitch treats 5 gallons
- Activity Range: pH: 4.0-7.0
- Temperature: 50-104°F (10-40°C)
- Storage: Temperature: 32-50°F(0-10°C) Do not freeze.
- Shelf Life: 18 months from manufacture date, when stored as recommended.
Frequently Asked Questions:
My pH and temperature are out of spec for the enzyme?
While not optimal, the enzyme will is still active within fermentation temperatures, and dosage rates have been accounted for that.
Will there be zero diacetyl in my beer?
Due to enzyme kinetics, the amount of diacetyl will rarely be zero but will be far below flavor and aroma thresholds when used properly.
How does it work?
Brewzyme-D converts diacetyl precursor(Alpha Acetolactate) to acetoin, a flavorless and odorless compound, and skips the diacetyl pathway.
When do I add it?
At yeast pitching and/or at dry hopping
Can I add it when the beer is cold?
The enzyme works within the range of 50-104°F (10-40°C)
Is it GMO?
No
Are there different dosage rates for ales vs lagers?
No, the dosage rate is developed to cover all types of fermentations.
Will I need a new dose if I'm reusing my yeast?
Yes, recommend a new dose for every batch of beer.
Can't I just double the dosage for fermentation and dry hop?
Potentially, but for best results, add once during initial fermentation and another for dry hopping as it will ensure the best enzyme performance.
What happens if my product wasn't stored warm?
Typically the product should still be active. It will likely lose some activity rate over a year. If you are worried about enzymatic activity, increasing the dosage rate can ensure adequate conversion.
Will I need to perform a diacetyl rest when using the enzyme?
With proper dosing, a diacetyl rest isn't required.
What is the difference between adding Brewzyme-D, an exogenous enzyme, versus using a GMO strain engineered to produce ALDC?
By adding the Brewzyme-D it can be dosed consistently rather than relying on the yeast to make the correct conversion rate.
Can I add this to finished beer to remove diacetyl?
No, Brewzyme-D does not work on free diacetyl.