Description
WHC Lab ALDC (Acetolactate Decarboxylase) is a brewing enzyme that prevents diacetyl and speeds up beer maturation. Derived from Bacillus licheniformis, it converts alpha-acetolactate directly to acetoin — bypassing the diacetyl stage entirely — so your beer conditions faster with no butterscotch/buttery off-flavour and a shorter green-beer rest.
How to use: Add at the start of fermentation, stirred into cooled wort as you pitch your yeast. Active from 15–35 °C (59–95 °F).
Dosing (5 gallon / 19 L batch): WHC’s recommended rate is 2 g/hL, which works out to about 0.4 mL — roughly half a dropper (~8 drops) per standard 5 gallon batch (about 1–2 drops per gallon). Scale proportionally for other batch sizes.
Storage: For optimal storage, keep the enzyme in its original, unopened packaging under refrigeration (4–8 °C) to maintain maximum activity. Do not freeze. Ensure containers are sealed when not in use, and store in a cool place away from direct sunlight to preserve its effectiveness.
Supplied in a 1 oz (30 mL) amber glass dropper bottle — about 75 doses per bottle (~½ dropper each).
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