Description
Stop hop creep before it happens with ALDC from CellarScience. 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. This results in further production of Diacetyl and, if yeast are not given enough time to clean up after themselves, can lead to higher levels of Diacetyl in the finished beer. Diacetyl is often referred to as a butter or butterscotch like flavor and is not desirable in most styles, especially at high levels. ALDC, or alpha acetolactate decarboxylase, is a helpful enzyme that can be added at yeast pitching or along with your dry hops to limit the production of Diacetyl to protect your finished beer from off-flavors and reduce the conditioning time needed before its ready to bottle or keg.
Use:
Available in 1 oz dropper bottle. Add to fermenter at time of yeast pitching or dry hopping at a rate of 1 dropper full per 5 gallons. 1 oz contains approximately 30 doses.
The recommended shelf life is 12 months from the date the package is opened.
